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Winter Squash And Pear Soup
Recipe By:
Serving Size: 1
Cuisine: Uncategorized
Main Ingredient: Chicken
Categories: White wine, Ginger, Wine, Pear, Onion, Butter, Cream, Chicken, Stews, Soups
-= Ingredients =-
1 Butternut squash, about 1 1/2 pound
1 tablespoon of butter
1 small Onion, coarsely chopped
1 tablespoon of minced fresh ginger
1/4 teaspoon of freshly grated nutmeg
1 1/2 cups of Pareve chicken broth
1 medium Pear, peeled, cored and diced
1/4 cup of Dry white wine
1/4 cup of Whipping cream; optional
Salt
Ground white or black pepper
-= Instructions =-
Preheat oven to 425ºF. Cut squash lengthwise in half. Place, cut-side down, on baking sheet. Bake until very tender when pierced with fork, about 1 hour. Set aside until cool enough to handle. Meanwhile, melt butter in medium pan. Add onion and ginger; sauté until tender, about 5 minutes. Add nutmeg, broth and pear. Set aside. When squash is cool enough to handle, remove seeds. Scoop out 2 cups squash meat and add to pan (any additional pulp can be used in another dish). Process contents of pan in blender or food processor until pureed. Return to pan. Add wine and heat through. Add cream and season to taste with salt and pepper. Yield: 4 cups; 2 generous servings. Note: Two cups canned unsweetened pumpkin puree can be substituted for squash. By Bev Bennett. Recipe by: St. Louis Post-Dispatch 2/19/96 Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Oct 04, 1998, converted by MM_Buster v2.0l.
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