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Pureed Butternut Squash and Pear Soup Recipe

by DCMH

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

1. 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.
2. Simmer until squash and pears are tender, about 1 hour.
3. 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.
4. Garnish soup with sour cream or creme fraiche and chives.
5. Note: Soup can be served hot or cold.

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