Squash and Pear Soup

Chaia Frishman Chaia Frishman
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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.

1h 8
Easy Vegetarian Pescatarian Gluten Free Vegan Low Fat Parve

Directions

Prepare the Soup

  1. Heat oil for sautéing in a large pot.

  2. Add onions and zucchini and sauté for five minutes. Add the pears and sauté another five minutes. Keep an eye on the pot as you do this, since you want the fruit to caramelize, not burn.

  3. Add the butternut squash and sauté two more minutes. Pour in the stock, then add the sweet potato and spices.

  4. 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.

Credits

Description:

Props and Styling by Goldie Stern
Photography by Moshe Wulliger

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1 Comment

Sharon Gross •

please share how you make the pear garnish. thanks

Avigael Levi Kosher.com Team •
Reply to Sharon Gross

You'll want to thinly slice pears, dunk them in a bath of lemon juice, spread them on a pan and bake at 194 degrees F for about 13 minutes or until they're golden brown. You can then dunk the pears in a caramelized sugar mixture for a beautiful finish.