Squash and Pear Soup

 
  • Cooking and Prep: 1 h
  • Serves: 8
  • No Allergens

Usually when I develop a recipe idea, I can imagine how it will taste. I had no idea how this would pan out, but it was worth a shot. Squash, zucchini, and pears? Trust me, this one’s a keeper.

Ingredients (10)

Soup

Start Cooking

Prepare the Soup

  1. Heat oil for sautéing in a large pot.

  2. Add onions and zucchini and sauté for five minutes. Add the pears and sauté another five minutes. Keep an eye on the pot as you do this, since you want the fruit to caramelize, not burn.

  3. Add the butternut squash and sauté two more minutes. Pour in the stock, then add the sweet potato and spices.

  4. Bring to a boil, then lower the heat and let simmer for 45 minutes to an hour. Let cool. Use an immersion blender to purée the soup.

Credits

Props and Styling by Goldie Stern
Photography by Moshe Wulliger



 
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