What better way to usher in the chilly days of Autumn then with a delicious creamy squash soup, but without the cream? Kabocha squash is popping up in the Markets now, along with beautiful pears. Combine those fall favorites to make an easy soup in just 30 minutes! Click this link to watch: how-to video for this easy soup. Click this link to read: more about kabocha squash.
Kabocha squash can be found year round, but it’s best in late summer through fall. In addition to using it in soup it’s delicious roasted in the oven with simple seasonings.
- 2 tablespoons butter
- 1 cup onion, medium dice
- 2 garlic cloves, chopped
- Kosher salt
- Ground black pepper
- 3 cups of chicken or vegetable stock, plus a little more to thin if desired
- 4 cups squash, peeled and cut into 1” pieces, about 1½ lbs.
- 2 medium ripe pears, peeled and cored (I like Bartlett for this recipe)
- Fresh thyme
- ½ to 1 teaspoon ancho chili powder
- Juice ½ lemon
- Melt the butter over medium heat in a small stockpot. Add the onions and garlic with ¼ teaspoon each of salt and pepper. Cook for about 5 minutes until the onion is translucent and soft.
- Add the stock, squash, 1 of the pears cut up in 2” chunks, 4 single sprigs of thyme and another ½ teaspoon salt and ¼ teaspoon pepper. Bring to a boil, lower the heat, cover and simmer for 10 minutes, or until the squash and pear are falling apart. Remove from heat and allow it to cool for 5 minutes.
- While the soup is cooking take the other pear and cut it into ½” cubes and set aside. Strip 4-5 thyme branches and mince 1 tablespoon.
- After the soup has cooled discard the thyme branches and puree the soup with an immersion (stick) or regular blender until very smooth and silky.
- Add ½ teaspoon of ancho chili, lemon juice and minced thyme. Taste for seasoning and add more chili and salt as desired. If you prefer thinner soup add a little more stock.
- Fold in the cut pears and garnish with a few thyme leaves before serving.