FALL, recipes

Butternut Squash Pear Soup

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This is a YUMMY soup for a nice cold Fall Day! It is savory & sweet with a little peppery {kick} to it, not too spicy mind you, because I DONT like spicy…pretty much at all… but this one is delish!

This is one of my FAVORITE SOUPS, and always a crowd pleaser. People are always asking my for the recipe when I make it, so give it a try friends! With a nice piece of crusty or homemade bread it is to die for…well…at least I think so..lol.




PREPARE ALL YOUR VEGETABLES AND FRUIT. I start by cutting my leeks lengthwise and with the water running I rinse them. Rinse them gooooood, in-between the layers of leeks because that is where there usually are lots of dirt hidden, and no one wants a grainy muddy soup!

STEP TWO: This is when I start sautéing the leeks with the butter, oil and curry powder. Stirring every once in a while…..


STEP THREE: While the leeks are cooking I take my time and cut up all the butternut squash, making sure to get all the innards and peel off. Usually a nice sharp knife does the trick pretty well. BE careful not to cut your fingers! Next cut up the Pears. You want them pretty ripe with no peel on. Just in big chunks does the trick.

By the time you are done cutting the vegetables your leeks curry mix should be done. Mmmmm it will smell so good by now!

STEP 4: Add the butternut squash, pears, s&p and chicken stock to the leek curry mixture. Mix together and Bring it to a boil and than let simmer for about 30 min or until the squash is soft.


STEP 5: Once your soup is done and butternut squash is soft, let it cool down for 15 min or so. I do this so it doesn’t explode when i put it in the blender. Yes….this is your next step.

STEP 6: Using a slotted spoon, remove all the vegetable chunks into a blender and add a little of the soup liquid to it. Then blend blend blend! Do this until everything is pulsed through so you have a creamy soup..with no chucks left. An immersion blender would be awesome for this, than you don’t have to move the soup from one place to the next…;-)

STEP 7: EAT…you can add gorgonzola crumbles for a kick or even candied pecans to it….so yum!




2 tablespoons salted butter
2 tablespoons olive oil
4 small leeks (rinsed & chopped)
2 tablespoons mild Curry Powder
6 pounds Butternut squash (about 2 large)
3 ripe Pears
2 teaspoons Salt
1/2 teaspoon freshly ground black pepper
4 cups chicken stock (or vegetable stock can be used)

OPTIONAL:Gorgonzola crumbles or candied pecans for garnish

Warm the butter, olive oil, leeks, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the leeks are tender. Stir occasionally, scraping the bottom of the pot.
Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the pears. Cut into chunks.
Add the squash, pears, salt, pepper, and the chicken stock. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and pears are very soft. Puree it coarsely in the bowl of a food processor fitted with a steel blade. (You will have to do this in batches since it is a lot.)
Pour the soup back into the pot. It should be slightly sweet and quite thick. Check the salt and pepper and serve hot.
Once served in bowls, add a bit of Gorgonzola crumbles for garnish.

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