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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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From my Yahoo Group files Ingredients:
1/4 cup vegetable oil, divided |
1 garlic clove, crushed |
3 lbs butternut squash, peeled and roughly diced |
salt, pepper |
2 large onions, finely chopped |
2 large carrots, peeled and sliced |
2 teaspoons fresh ginger, peeled and finely chopped |
10 peppercorns |
4 fresh thyme sprigs |
1 bay leaf |
6 sups chicken stock |
2 cups pears or 2 cups apple juice |
3 large pears, peeled cored and sliced |
1/2 cup heavy cream (i did not use any cream) |
1 tablespoon butter |
Directions:
1. Preheat oven to 375.
2. Lightly oil large roasting pan or baking sheet Mix 2 tablespoons vegetable oil and garlic in a large bowl. Toss till well coated Transfer to roasting pan, season with salt, pepper and nutmeg
3. Bake, turning occasionally until tender ,about 30 minutes
4. Heat remaining 2 tablespoons of oil in large pot, medium high heat. Add onions and carrot. Saute till onion is translucent.
5. Add ginger and thyme, saute 1 minute add peppercorns, bay leaf, chicken stock and pear/apple juice.
6. Bring to a boil, reduce heat, simmer 10 minutes Add pears and roasted squash, simmer 30 minutes longer.
7. Remove Bay and thyme
8. Puree soup in batches in blender or food processor. Return to heat and add cream if using. Just before serving add salt, pepper and butter Garnish bowls with fresh thyme and sliced pears.
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