I think the warm days are over…which means it’s time for a big bowl o’ soup! This Acorn Squash & Pear Soup will certainly warm you up on a chilly day. It has good flavor and is oh-so-comforting. Matt and I enjoyed some for lunch today!
Acorn Squash & Pear Soup
from Taste of Home Dec/Jan 2013 Issue
makes 10 servings (2 1/2 quarts)
- 2 medium acorn squash, peeled and cut into 3/4-inch cubes
- 4 medium firm pears, peeled and coarsely chopped
- 3 celery ribs, thinly sliced
- 1 large onion, finely chopped
- 2 tablespoons butter, melted
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon dried sage leaves
- 1/2 teaspoon pepper
- 1 carton (48 ounces) chicken broth
What To Do
- In a large bowl, combine the first nine ingredients; toss to coat. Transfer to a greased shallow roasting pan. Roast at 375° for 1-1/4 hours or until squash is tender, stirring occasionally.
- Cool slightly. In a food processor, process squash mixture with broth in batches until smooth. Transfer to a Dutch oven; heat through, stirring occasionally.
This does take a bit of prep time. The magazine says only 20 minutes but I took a lot longer. I think peeling the squash took the longest. It wasn’t too hard but it wasn’t easy either.
First (after cutting the squash in half) I did a preliminary peeling with the vegetable peeler:
Then I sliced the squash and that made it easy to get the rest:
I used 1 green acorn squash and a white one. Also, I only had 3 pears so I used an apple too! (Depth of flavor anyone? Tom from Top Chef – are you reading this?)
Here’s what it all looked like before it went into the oven:
And here’s after:
Oh, the house smelled really really good while this was in the oven!
I used my blender, rather than the food processor, to combine the squash mixture and chicken broth.
It does make a lot so have a big pot ready to pour it all into. And I’ll be putting some in the freezer to enjoy later when it’s really winter.
I’m so glad I found this recipe. A big Thank You to my friend who gave me the magazine! I hope you all can enjoy this soup this fall and/or winter. It’d be great to make ahead of time, freeze, then get it out when you have company for either Thanksgiving or Christmas or any gathering.