Two weeks ago, I bought a butternut squash and never got around to using it. On Xmas Eve, I was thumbing through the latest issue of Food Magazine, saw this recipe and knew I had to make this for dinner.
This recipe really appealed to me because instead of heavy cream, the recipe uses a little bit of low-fat Greek Yogurt to give it a creamy look and texture. I was a little worried at first that the pears would make the soup too sweet, but I simply adjusted the seasonings until I got the flavour that I was looking for.
1. In a medium pot, heat oil over medium high. Add onions and cook until translucent (6 minutes). Add squash, pears, and 4 cups of water and bring to boil. Reduce to a rapid summer and cook until squash is soft, 20 to 25 minutes.
2. In batches, fill a blender halfway with soup and puree with yogurt until smooth (transferring to a clean pot as you work). Season with salt and pepper: serve with chives and a drizzle of olive oil. Can be refrigerated for 5 days.
You will also need salt and pepper to taste, chives and a little more olive oil for garnish.
Thanks to my fabulous friend Laura who staged and took this great shot.
Copyright © 2012, Olive & Ruby. All rights reserved.