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Pureed Butternut Squash and Pear Soup
Ingredients
- 18 lbs butternut squash, wash, peel, split, seed, dice large
- 9 lbs canned pears, strain and reserve liquid
- 3 oz butter
- 12 oz onions, peel and chop fine
- 6 oz leeks, whites, wash, trim, split, chop fine
- 6 oz carrots, wash, peel, chop fine
- 6 oz celery, peel, chop fine
- 4 1/2 gals vegetable stock
- 3 tsp ground nutmeg
- 1 1/2 tsp cayenne pepper
- 5 tsp granulated sugar
- 4 cups creme fraiche, sour cream, or yogurt (optional)
- 3 bunches fresh chives, wash, chop fine
- salt to taste
Directions
- In a large stockpot, saute the mirepox with butter until the onions are translucent. Add the squash, pears, sugar, and vegetable stock, bring back to the first boil, and reduce to a simmer. Skim as needed.
- Simmer until squash and pears are tender, about 1 hour.
- When squash is tender, strain the stock and puree mixture in food processor. Combine the vegetable mixture, pear juice, and stock in stockpot. Bring to a boil. Adjust seasonings.
- Garnish soup with sour cream or creme fraiche and chives.
- Note: Soup can be served hot or cold.
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