Winter squash and pear soup
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Butternut; (1 1/2-pound) squash (see note) | |
| 1 | tablespoon | Butter |
| 1 | small | Onion; coarsely chopped |
| 1 | tablespoon | Minced fresh ginger |
| ¼ | teaspoon | Freshly grated nutmeg |
| 1½ | cup | Pareve \"chicken\" broth |
| 1 | medium | Pear; peeled, cored and cubed |
| ¼ | cup | Dry white wine |
| ¼ | cup | Whipping cream; optional |
| Salt | ||
| Ground white or black pepper | ||
Directions
Preheat oven to 425 degrees. Cut squash lengthwise in half. Place, cut-side down, on baking sheet. Bake until very tender when pierced with fork, about 1 hour. Set aside until cool enough to handle. Meanwhile, melt butter in medium pan. Add onion and ginger; saute until tender, about 5 minutes. Add nutmeg, broth and pear. Set aside. When squash is cool enough to handle, remove seeds. Scoop out 2 cups squash meat and add to pan (any additional pulp can be used in another dish). Process contents of pan in blender or food processor until pureed. Return to pan. Add wine and heat through. Add cream and season to taste with salt and pepper. Yield: 4 cups; 2 generous servings. Note: Two cups canned unsweetened pumpkin puree can be substituted for squash. By Bev Bennett.
Recipe by: St. Louis Post-Dispatch 2/19/96 Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@...> on Oct 04, 1998, converted by MM_Buster v2.0l.