Squash and Pear Soup

Recipe by Chaia Frishman

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.

Serves 8

• 2 cups chopped onion
• 3 cups chunked green zucchini
• oil, for sautéing
• 3 cups chopped Bartlett pears
• 3 cups chunked butternut squash
• 1½ quarts vegetable or chicken stock
• ½ cup chunked sweet potato
• 1½ tsp salt
• ⅛–¼ tsp white pepper, depending on how peppery you like it
• ½–¾ tsp nutmeg

Heat oil for sautéing in a large pot. Add onions and zucchini and sauté for 5 minutes. Add the pears and sauté another 5 minutes. Keep an eye on the pot as you do this, since you want the fruit to caramelize, not burn. Add the butternut squash and sauté 2 more minutes. Pour in the stock, then add the sweet potato and spices.

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.

(Originally featured in Family Table, Issue 727)