Butternut Squash Soup with Pear, Chestnuts and Ginger

January 17, 2014


Winter squash soup is so versatile, almost anything goes. This one uses butternut squash, which always produces a luxurious texture. However, you can substitute any winter squash or pie pumpkin. I always roast the squash for a deeper flavor, but for an easier soup, just peel, cube, and throw the squash into the pot.


A few aromatics form the foundation for the soup. The classics are onion, celery, and garlic. Carrots, parsnips, or rutabaga also combine well. Canola or olive oil can be substituted for the butter.


I cut the squash in half lengthwise, after cutting the stem end off, scooped out the seeds and roasted the squash, cut side down on a parchment lined baking sheet, at 400 degrees until tender, about 45 minutes.


Then I made an X in the top of the chestnuts and threw them into the oven until they popped open. Peeling them is not for the faint of heart. The pear is barely noticeable, but I usually add an apple or a pear for sweetness. Fresh ginger would add more zing.

Butternut Squash Soup with Pear, Chestnuts and Ginger
1 tablespoon butter
1/2 onion, finely chopped
1 stalk celery, finely chopped
1 clove garlic, finely chopped
1 butternut squash, roasted and scooped out of the skin
1 pear, peeled and sliced
12 chestnuts, roasted and peeled
1 teaspoon orange zest, optional
1 teaspoon dried ground ginger
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Melt the butter in a soup pot, add the onion and celery, and saute over medium heat until the onion is translucent. Add the garlic and saute until fragrant. Add the remaining ingredients. Cover the vegetables with water by 1″ and bring to a simmer. Be careful not to add too much water; you don’t want the soup to be too soupy! Cook for 20 minutes, stirring occasionally. Remove the pot from the heat and puree with a stick blender or food processor, until creamy. Add more water if necessary. Taste and adjust seasonings. Serve hot, garnished with some sauteed pear slices.

About these ads

5 Responses to “Butternut Squash Soup with Pear, Chestnuts and Ginger”

  1. Yahoo! Says:

    Looks lovely and I am certain it is healthy and delicious…that’s our Sheila!!!

  2. Tracey Emrey Says:

    Looks lovely and I am certain it is healthy and delicious!!!!

  3. Rosalie Manginelli Says:

    Soak the chestnuts in water after the cross cut on flat part about 30 minutes makes a bid difference removing skins.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


Get every new post delivered to your Inbox.

Join 211 other followers

%d bloggers like this: