You can make this soup either dairy or parve. The pears add a sweet, mellow taste that complements the squash amazingly.
Squash Pear Soup
Recipe By Estee Kafra
- Cooking and Prep: 50 m
- Serves: 8
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No Allergens
Ingredients (13)
Main ingredients
Start Cooking
Prepare Soup
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In a four-quart saucepan, melt the butter or oil over medium-high heat and add the onions. Let them cook until they begin to soften.
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Add squash and pears and cook for about 10 more minutes. Watch to make sure that nothing burns. If the fruit or veggies look dry, add about a quarter cup of water.
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Add the stock, enough to submerge the fruit and vegetables. Add seasonings.
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Bring soup to a simmer and cook until squash is fork tender, about 15–18 minutes.
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Puree with an immersion blender. Taste and adjust seasonings as necessary.
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Add coconut milk, and garnish with crispy ginger (see below).
Tip:
If you are freezing this soup, omit the cream or milk and add after reheating, right before serving.
Variation:
For a dairy version, use butter instead of oil and whole milk or heavy cream instead of coconut milk.
Crispy Ginger Garnish
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To make the garnish, slice ginger root in half and cut into long, thin strips.
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Heat a frying pan with oil and add the ginger strips to the oil. Fry until just golden.
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Remove with a slotted spoon and place on paper towels to absorb excess oil.
Credits
Photography: Daniel Lailah
Styling: Amit Farber
