Adding an apple to butternut and pumpkin soup is quite common but I haven't seen many recipes with pear. It is so delicious though! I always get requests for this recipe.
1 person made this
750g butternut squash, peeled and seeded
2 very ripe pears
1 stalk leek
2 tablespoons olive oil
2 cloves garlic, minced
2 bay leaves
½ teaspoon dried thyme
225ml dry white wine
1L vegetable stock
dash of white wine vinegar
pumpkin seed oil for drizzling
Method Prep:15min › Cook:35min › Ready in:50min
Cut squash in 2cm dice. Peel and core pears and dice. Remove tough green leaves from leek and discard. Slice leek thinly and wash very well.
Heat olive oil in a large pot. Fry leek and garlic at medium heat till translucent, about 5 minutes. Add bay leaves, thyme, squash and pears and fry whilst stirring for 5 minutes.
Add stock and bring to the boil, then reduce heat and cook till squash is tender, about 20 minutes. Remove bay leaves and puree the soup till smooth. Season with salt, pepper and a dash of white wine vinegar.
Serve in soup bowls drizzled with a litte pumpkin seed oil.