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.
You’ll love this deliciously hearty soup that cooks all night in a Crock-Pot and satisfies all requirements for a complete meal — soft cubes of meat, hearty potatoes, and lots of vegetables
When I created this recipe, my criteria were to use just a few eggs, not separate eggs, not make it overly sweet, and most crucially, the texture should be good
