Saturday, October 28, 2006


a buddy of mine gave me this recipe several years ago when we were on a recipe listserv, and i've made it about once a year since then. i don't know why i don't make it more often; it really is remarkable.

i don't think j reads this blog, but i'll post his recipe here as it was given to me, with his comments. thanks, j.

My first soup post is of the best soup I have ever, ever had. It came from the New Vegetarian Epicure and everyone who has had it loves it. I made it two weeks in a row and almost ate a whole pot of it myself in about 6 hours because it was so delicious. Please do yourself a favor and make it as soon as possible!!!! A few things: definitely use butter for the sautéing rather than olive oil - it needs the extra richness. Part of what makes this soup so much fun to make, as well as eat, is using wine. I feel very special and French when I cook with wine. I used a pinot grigio, which worked very well, but I'm sure you can use whatever is at hand. Bon appetit!

Butternut Squash and Pear Soup
1 lb. butternut squash
1 large yam
2 cups veg. broth
1.5 cups water
1 stick cinnamon
tsp salt
2 tbsp butter
2 med onions, sliced
3 lg. pears
1/3 cup dry white wine
cup half and half (I used skim milk) (wellunderstood used whole milk)
white pepper to taste (don't use black pepper!)
optional: cilantro or chopped chives

Peel, seed, and dice the squash. Peel and dice the yam. Put them in the pot with vegetable broth, water, cinnamon stick and salt and simmer until tender, about 40 minutes. Discard cinnamon stick. Melt the butter and gently cook the onions in it, stirring occasionally until it begins to caramelize. Peel, core, and thinly slice the pears and add them to the onions. Continue cooking for about 5 minutes, stirring often. Add wine, cover, and simmer for about 10 minutes. Puree. Add cream and pepper and salt if needed. Heat to a simmer but don’t boil.

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