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Butternut Squash Soup with Fennel and Pears Recipe


This soup is a good example of taking a simple, seasonal ingredient and elevating its flavor and presentation by adding complementary flavors with the fennel and pear. Plus, a warming soup is a perfect wintertime meal.

Ingredients

  • 3 pounds butternut squash, cut into cubes
  • 6 tablespoons olive oil
  • Salt
  • 1 large shallot, coarsely chopped
  • 2 medium fennel bulbs, trimmed, core removed and sliced
  • 4 celery stalks, trimmed and thinly sliced
  • 4 large garlic cloves, trimmed and thinly sliced
  • 3 teaspoons ground ginger
  • 1 teaspoon ground cumin
  • ½ teaspoon freshly grated nutmeg
  • Freshly ground pepper
  • 6 cups chicken stock
  • 6 cups vegetable stock
  • 4 ripe pears, peeled, cored, and coarsely chopped
  • 4 strips orange peel
  • 2-4 lemons, to juice for garnish
  • Crème fraîche, for garnish
  • Pumpkin seeds, for garnish

Directions

Preheat oven to 425 degrees. Toss cut squash with olive oil and a pinch of salt. Place vegetables on baking sheet and bake for 45 minutes. Let cool.

Over low heat, warm two tablespoons olive oil in Dutch oven or large pot. Stir in shallots. Season lightly with salt and cook for five minutes. Add fennel, celery, garlic, and a pinch more salt and cook for another 7 minutes. Stir in ginger, cumin, nutmeg, 1/2 teaspoon salt and some fresh pepper, then add cooked squash. Pour in the chicken and vegetable broth and increase heat to bring to a boil. Once the soup boils, reduce the heat to low. Add the pears and orange peels. Partially cover the pot and simmer for 20 minutes.

Puree the soup, in batches, in the blender. Taste for salt and pepper; add more as you wish.

When serving, finish with lemon juice and garnish with crème fraîche and pumpkin seeds.


Five-Ingredient Butternut Squash and Fennel Soup

Kelly Aditi Faust Website

All you need are five simple ingredients for this nourishing, vegetarian soup. Butternut squash, chopped onion and mellow fennel bulb are slowly simmered with a little thyme and vegetable broth, then pureed. It's a comforting dish that's perfect for cold fall and winter nights and also happens to be very good for you—it's Whole 30 and paleo friendly, and butternut squash is packed with vitamins and potassium. It is delicious on its own, or topped with tangy crumbled goat cheese or homemade croutons. Sprinkle with some crushed red pepper flakes or drizzle with chile oil for a kick.

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Best Butternut Pear Soup

Pears are dear to my heart, having worked closely with Harry & David over the years, but also having enjoyed the beauty of their orchards and fresh produce in hometown, where I lived for 52 years!

I was spoiled, I know. So this BEST Butternut Pear Soup Recipe is a yummy recipe for fall! My friend, Lori, makes a mean Pear and Fennel Soup that is good, too!


Roasted Butternut Squash and Fennel Soup

  • Author: Emily Koch
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 mins
  • Yield: 4 to 6 1 x
  • Category: Soup, Appetizer, Side
  • Cuisine: Vegetarian, Gluten-Free

Description

This soup is soul-warming, creamy, healthy, and super simple to make.

Ingredients

  • 1 large butternut squash, peeled, seeded, chopped into ½ inch cubes*
  • 1 large yellow onion, chopped
  • 1 large fennel bulb, chopped
  • 2 tablespoons melted coconut oil, or grape seed oil
  • Sea salt and pepper to taste
  • 4 cups chicken broth or vegetable broth
  • ½ teaspoon fresh grated nutmeg

Instructions

  1. Preheat oven to 425 degrees. Divide the chopped fennel, onion, and butternut squash between two large rimmed baking sheets. Add 1 tablespoon of oil to each pan along with a generous helping of sea salt and pepper. Stir to combine and arrange the veggies in a layer so that they are not overcrowding each other.
  2. Roast the veggies for 25 to 30 minutes, or until the veggies have a slight char on them and the butternut squash is fork-tender. Make sure to stir the veggies half way through the cooking process and rotate the pans from middle to top rack to ensure even cooking.
  3. Once the veggies are cooked allow them to cool for 3 to 5 minutes, or until they are cool enough to handle.
  4. Transfer one tray of the veggies to a food processor, add 2 cups of the chicken broth and process until smooth, about 3 to 5 minutes. Transfer the mixture to a stew pot to heat. Repeat this process with the remaining tray of veggies.
  5. Heat the soup on the stove on a low heat until the soup is heated through. Stir in the nutmeg and adjust salt and pepper to taste.
  6. Serve immediately as a side soup or an appetizer soup.
  7. Store leftovers in an airtight container in the refrigerator for up to a week.

Notes

*For tips on peeling and cutting a butternut squash watch this video.
Inspired by and adapted from: Clean and Delicious with Dani Spies.


Butternut Squash + Pear Soup (gluten free, dairy free, nut free, paleo, vegan optional)

Much of October has been about recipe-testing breads, cookies, and other carbs, furthering our journey with a grain-free (Paleo) diet in hopes to further improve Michael and Ely’s (my twin boys’) gut health as mentioned in my last post. This new venture of baking is challenging, to say the least – it’s a good thing I’m stubborn and armed with a good playlist ready to get my mixer in motion (cue the wonder woman music right about now).

I’m thrilled to say that after several attempts, I now have two great bread recipes (!) and some awesome pumpkin recipes that i can’t wait to share with you. I’m still working on perfecting the chocolate chip cookie recipe that initially looked more like a hockey puck than a cookie even though it tasted good. Fixed the hockey puck situation now trying to perfect the taste of browned butter (without browned butter, HA) … so close. Fortunately, the good batches outnumber the flops — ah, perseverance for the love of carbs.

An unedited-because-I’m-too-excited-to-wait peek at a nut free, grain free bread that has been repeatedly yielding great results and will be sharing the recipe SOON …

But enough of my terrible teasing about carbs (!), let’s talk soup, because ’tis the season for butternut squash and pears to warm our chilly bones. This duo makes one comforting (and healing) soup that can be made in a pinch and has been my go-to soup this month on days when there are plenty of loaves cooling on racks with no dinner to show for it. Thankfully my guys love soups especially ones that lean on the sweeter side and with all the germs in the air (feels like everyone is catching a cold these days!) I feel good that they are getting tons of beta-carotene, Vitamin C, with some hidden turmeric for the anti-inflammatory, and anti-oxidant properties (you can’t taste it) in there.

Thankfully my guys love soups especially when they lean on the sweeter side like this one and with all the germs in the air (feels like everyone is catching a cold these days!) I feel good that they are getting tons of beta-carotene, Vitamin C, with some hidden turmeric for the anti-inflammatory, and anti-oxidant properties (you can’t taste it) in there.

What I also love about this soup is the roasting of the squash and pear and how the pear has a caramelized flavor, add to that ginger for heat and healing properties, plus, and a few spices to round it all out. It may seem like a lot of time for a soup but while they are roasting you can tend to other things and then bring it all together.

Now, pear may seem like an odd addition to this soup, but given the taste I think you will be surprised at how well it goes in here, having much to do with roasting — that extra step gives the pears (and squash) a nutty, aforementioned caramelized flavor that doesn’t compare to simply boiling in stock without much fuss or chef techniques needed. And even better with a grilled ‘cheese’ (boys fave) or grilled chicken pesto sandwich (my fave) or any other deemed for dunking because dunking sandwiches in soup is fun now that I have plenty of bread in the freezer. Ha!

I served this for dinner topped with pear slices that I seared in coconut oil and fresh chopped rosemary, but any other toppings like bacon bits, spiced pumpkin seeds, candied walnuts, toasted coconut flakes, or whatever you have on hand works. It’s all good. When making ahead I would hold off on any toppings and garnish just before serving.

As much as I love to serve this on weeknights with little time to make dinner, it can get all fancy for holiday entertaining served in shooters as a fancy appetizer or custard cups as a soup starter for Thanksgiving with the pear or fried sage leaves for garnish to impress your guests and easy enough to whip up in advance since it can remain refrigerated for a few days. It does thicken up somewhat after a day, simply add a little water to thin it, if needed, once it has been heated.


Recipes

Trim the stalks, outer layer and core of the fennel bulb reserving the fronds. Dice the remaining fennel bulb and finely chop the fronds. Heat the olive oil in a soup pot and add the chopped onion and minced garlic. Saute over medium heat for about 10 minutes, stirring occasionally. Add the diced fennel and cook for another 5 minutes. Add the lentils, ground fennel seeds, vegetable stock and salt to taste. Bring to a boil, lower heat to a simmer and cook, partially covered, for 30 minutes. Add the diced squash and cook for an additional 20 minutes or until the squash and lentils are tender. Stir the chopped fennel fronds into the soup during the last few minutes of cooking along with a few grinds of black pepper.

  • 1 small fennel bulb
  • 4 TB extra virgin olive oil
  • 1 onion, diced
  • 2 medium garlic cloves, minced
  • 1 cup lentils
  • 1 tsp ground fennel seeds
  • 4 cups vegetable stock
  • Sea salt to taste
  • ½ lb butternut squash, peeled and diced
  • Freshly ground pepper

Trim the stalks, outer layer and core of the fennel bulb reserving the fronds. Dice the remaining fennel bulb and finely chop the fronds. Heat the olive oil in a soup pot and add the chopped onion and minced garlic. Saute over medium heat for about 10 minutes, stirring occasionally. Add the diced fennel and cook for another 5 minutes. Add the lentils, ground fennel seeds, vegetable stock and salt to taste. Bring to a boil, lower heat to a simmer and cook, partially covered, for 30 minutes. Add the diced squash and cook for an additional 20 minutes or until the squash and lentils are tender. Stir the chopped fennel fronds into the soup during the last few minutes of cooking along with a few grinds of black pepper.


Autumn’s Best Butternut Squash, Apple, and Pear Soup

The second it cools off here in New England, I start craving soup, especially when butternut squash is the star. This vegetarian, gluten-free recipe features autumn’s freshest butternut squash along with sweet, crisp apples and juicy pears. For an added pop of protein, you can incorporate cooked quinoa, toasted walnuts, and/or pumpkin seeds.

Last week, I joined Kids Cooking Green (a food literacy and hands-on cooking program based in Lexington, MA) to teach nutrition to an adorable and engaged group of elementary school kids in Boston. The theme of our class was SOUP, and thanks to the kids’ hard work, we created two soups including a warm brew made with butternut squash and pears.

These pint-sized chefs were seriously focused, and I’m happy to report that there was a lot of tasting and devouring going on after our soups were done. (Isn’t that what it’s all about?)

For the blog, I decided to tweak the soup a bit and ended up with this recipe for Autumn’s Best Butternut Squash, Apple, and Pear Soup.

This soup is vegetarian, vegan, gluten free, and downright delicious. To make it heartier and more of a complete meal, you can add the following protein foods: 1/4 cup cooked quinoa (2 grams protein), 1/4 cup toasted walnuts (4.5 grams protein), and/or 2 tablespoons roasted pumpkin seeds (1.5 grams protein).

What sorts of soups are you craving these days? I hope you’ll give this vegetarian butternut squash soup recipe a try, and by all means, get your kids involved!


Butternut Squash and Pear Soup with Fennel

Ingredients:

3 pounds butternut squash

1 large onion - peeled and chopped

1 shallot - peeled and chopped

1 fennel bulb - cored and sliced

2 celery stalks - sliced thinly

1 clove garlic - peeled and chopped

1 tsp. kosher salt - divided

1/2 tsp. ground black pepper - divided

6 cups vegetable broth - low-sodium, or chicken broth

2 ripe pears, - peeled, cored and chopped

2 strips orange peel - no pith

Optional garnish: roasted pumpkin or sunflower seeds and leftover fronds from the fennel.

Preheat the oven to 425 degrees F.

To roast the squash, rub the flesh with a little olive oil and place on a baking sheet lined with aluminum foil. Sprinkle with 1/4 tsp of salt and 1/8 tsp of pepper and place it in a 425-degree oven. Roast for about 60 minutes, or until you can easily pierce the flesh with a fork. When done, let it cool, pull the peel off and cut into cubes. Set aside.

To make the soup, add olive oil to a Dutch Oven and heat over low heat. Add chopped onions and shallot. Sprinkle with 1/4 tsp of salt and cook about 10 minutes, or until the onions start to soften. Add sliced fennel, celery, garlic, and 1/2 tsp more salt and cook, stirring often, for about 10-15 minutes until all of the vegetables are soft.

Stir in the ginger, cumin, and nutmeg, and add the roasted squash. Pour in the vegetable broth and increase the heat. Bring to a boil, then reduce the heat to low so the soup can simmer.

Add the peeled and chopped pears and the orange peel. (Use a vegetable peeler to peel your orange. If there is any pith attached to the peel, use a very sharp knife and gently scrape or cut it off.)

Partially cover the pot and simmer for about 20-30 minutes, or until the pears and squash are tender enough to mash easily with a fork.

Remove from the heat, and use an immersion blender, puree the soup. Taste and add additional salt if needed and 1/4 tsp of pepper. If the soup is too thick, you can add a little more vegetable broth.

Ladle the soup into bowls and top with a few drops of fresh lemon juice.

If desired, garnish with lemon slices, a sprig of the fennel frond and some roasted pumpkin or sunflower seeds.


Vegan Butternut Squash Soup Ingredients

Butternut Squash: I cook the halved butternut squash along with the pears, shallot, ginger, and broth in a slow cooker. This method saves a lot of time and effort because it’s much easier to scoop the cooked squash out of the skin rather than peeling and dicing a raw squash.

Pears: I use Bartlett pears , which are generally the sweetest type of pear.

Coconut Milk: Coconut milk makes this butternut squash and pear soup even creamier and keeps it vegan and dairy-free. If you wish, you can also use cashew cream instead.

Nutmeg: I add a pinch of nutmeg for its warm, nutty flavor.


The Healthy Recipe

Winter Squash, Thick Skin, Warts, Weird or Scary but Don’t Be Afraid of this Flavor Packed Nutritional Powerhouse

Autumn is the perfect time of year to try Winter Squash. Unlike the varieties of squash that are available throughout the summer, Winter Squash is known for its hard shell and odd shape. Whether shopping at a Farmer's Market or the grocery store, it's hard to miss the weird shaped vegetables that are now available in abundance.

At the Fall Market: Squash, Apples and Blue Pumpkins?

The rich colors of autumn are captured in the gorgeous produce that is available at fall farmers markets across the country. Delicious fruits and vegetables such as pumpkins, squash, apples, pears, plums, corn and sweet potatoes are coming into season.