The fall harvest has started so I've started making and freezing dinners like a squirrel storing nuts. So I've made a big batch of butternut squash and pear soup this afternoon. It's delicious and healthy - a good combination.
1 Tbsp butter
1 onion, peeled and chopped
1 carrot, peeled and chopped
1 large butternut squash, peeled and chopped
1 pear, peeled and chopped
6 cups chicken stock
2 bay leaves
1/2 tsp fresh nutmeg
salt and pepper to taste
Start by peeling and chopping the onion and carrot. Melt the butter in a large pot and cook the onion and carrot until it starts to caramelize. Season with salt and pepper.
Peel and chop the butternut squash and the pear...
Once the carrot and onion have started to brown, pour in the chicken stock. Add the butternut squash, the pear, bay leaves and nutmeg. Simmer until the vegetables are soft, about an hour...
Once the soup is done, let it cool and blend it in batches until smooth and creamy. Adjust seasoning - I usually add some more pepper and then I divide into containers for lunches and dinners.
This soup freezes really well and can be thawed in the fridge or the microwave if you're in a hurry. When serving, it is nice to swirl a little cream in the top or drizzle a little olive oil and top with homemade croutons. It's also nice if you fry up some rings of shallots or fresh sage leaves until they are brown and crispy. I plan on topping mine with some crispy sage leaves and serving with garlic cheese bread for an easy Friday supper. Enjoy!