Winter Squash & Pear Soup with Sage

We got a beautiful Autumn Crown squash from our CSA recently. It looked like something out of an old Dutch masters still life and was almost too pretty to eat. I’d never tried this variety of winter squash before and am happy to report that its sweet, orange flesh makes one very delicious soup.

Autumn Crown squash from Hearty Roots Community Farm by Eve Fox, The Garden of Eating, copyright 2014

I also had a few lovely pears that I thought would go nicely based on a similar soup that chef Curt Robair made at the farmer’s market last week – I loved that it was both sweet and savory. And warm! Last week was the first time this fall it’s been chilly at the market so I was very grateful for the little cup of hot soup I was clutching in my paws.

Pears from Migliorelli Farm by Eve Fox, The Garden of Eating, copyright 2014

I did not have time to roast the squash so I peeled, seeded and cubed it, instead. It cooks quickly in the broth for the soup.

Peeling the Autumn Crown squash by Eve Fox, The Garden of Eating, copyright 2014

I knew I wanted to use sage in this soup as I think its aromatic, earthy flavor is a perfect complement to the sweetness of the squash. I would have used fresh sage but our plant died this summer because I failed to water it thinking that it would not mind – wrong! So I got out the jar of sage I’d dried last fall, instead.

Dried sage from our garden by Eve Fox, The Garden of Eating, copyright 2014

I sauteed onions and garlic in olive oil and added the dried sage before dumping in the cubed squash and pears.

Sauteeing the squash and pears with onions, garlic and sage by Eve Fox, The Garden of Eating, copyright 2014

Then I added vegetable broth and let it simmer for 10 or so minutes until the squash was cooked through and perfectly soft. I added a little half and half to amp up the creaminess but you could skip it or use coconut milk, instead if you do not eat dairy. Then I busted out my trusty wand blender and made quick work of turning the mixture into a beautiful, orange, velvety smooth soup.

Autumn Crown Squash & Pear Soup with Sage by Eve Fox, The Garden of Eating, copyright 2014

I topped it with a generous dollop of sour cream – the rich, tangy flavor is a perfect foil for the sweet, savory soup. I finished my bowl and immediately went back for more.

Autumn Crown Squash & Pear Soup with Sage by Eve Fox, The Garden of Eating, copyright 2014

Winter Squash & Pear Soup with Sage
Serves 4-6

Ingredients

* 1 large winter squash (butternut, autumn crown, kabocha, sugar pumpkin, etc.,)
* 1 medium or large onion, diced
* 2 large cloves garlic, minced or pressed
* 1-2 pears, cored and diced
* 2 Tbsps dried sage, crumbled or 5 leaves fresh, chopped
* 1 quart vegetable broth
* 1/2 cup half-n-half, heavy cream or coconut milk (optional)
* Sea salt and freshly ground black pepper, to taste
* 2 Tbsps olive oil
* Sour cream or yogurt for serving (optional)

Directions

1. In a large pot over medium heat, saute the onion in the olive oil until translucent (2-3) minutes, then add the garlic and sage and cook for another 1-2 minutes until it begins to smell amazing but before it starts to brown. Add the cubed squash and pear and saute for another 2-3 minutes.

2. Add the vegetable broth and bring to a boil then reduce the heat and simmer gently for 10-15 minutes, until the squash is cooked through and soft when poked with a fork. Turn the heat off, add the cream or coconut milk and puree the soup using an immersion blender. If you do not already have one of these wonderful tools (more on why I love mine), please get one! In the meantime, you can either puree the soup in batches in your blender (which is a pain, in my opinion) or just mash it with a potato masher if you don’t care about having a really smooth soup.

3. Serve warm topped with a dollop of sour cream or plain yogurt (though that is optional if you do not eat dairy, of course!) Especially nice when accompanied with brown rice or toast with butter.

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64 comments

Sonia M
Sonia M5 days ago

Good article thanks for sharing

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mac C.
mac Cabout a year ago

Always wanted to try squash soup, will give this a try. I usually just bake or roast squash. Thanks for the recipe and the great pictures.

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Richelle R.
Richelle Rabout a year ago

Squash soup is so yummy. I am expected to make it for T-Day. I have always roasted the butternut squash, onion & garlic. Sage is always included. Have used flavorful peppers, but never fruit or cream. May surprise the group this time.

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Pamela Lebowitz
Pamela Lebowitzabout a year ago

I can't wait to try this. I'm a professionally trained Chef and soup is one of my favorite things to make, especially when they're new to me or something I've created myself. I don't know if I would have ever thought of mixing pears with squash, sounds perfectly delicious!

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Olivia H.
Past Member about a year ago

thank you

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Pablo B.
.1 years ago

tyfs

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Ahmed R.
Past Member 1 years ago

Looks nice and creamy!

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Lindsay Kemp
Lindsay K1 years ago

This looks delicious - thanks for posting

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Fi T.
Past Member 1 years ago

A healthy treat

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Elena Poensgen
Elena Poensgen1 years ago

Thank you

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