Usually when I develop a recipe idea, I can imagine how it will taste. I had no idea how this would pan out, but it was worth a shot. Squash, zucchini, and pears? Trust me, this one’s a keeper.
Serves 8
2 cups chopped onion
3 cups chunked green zucchini
oil, for sautéing
3 cups chopped Bartlett pears
3 cups chunked butternut squash
1½ quarts vegetable or chicken stock
½ cup chunked sweet potato
1½ tsp salt
⅛–¼ tsp white pepper, depending on how peppery you like it
½–¾ tsp nutmeg
Heat oil for sautéing in a large pot. Add onions and zucchini and sauté for 5 minutes. Add the pears and sauté another 5 minutes. Keep an eye on the pot as you do this, since you want the fruit to caramelize, not burn. Add the butternut squash and sauté 2 more minutes. Pour in the stock, then add the sweet potato and spices.
Bring to a boil, then lower the heat and let simmer for 45 minutes to an hour. Let cool. Use an immersion blender to purée the soup.
