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Fruit Soups

Pear Butternut Squash Soup with Chocolate Drizzle
Ingredients
Pear Butternut Squash Soup with Chocolate Drizzle
2 Tbsp. olive oil, divided
2 onions, minced
1 medium butternut squash, peeled and diced (about 5 cups)
2 cloves garlic, minced
2 Tbsp. minced fresh ginger, divided
5 cups water
1/4 tsp. salt
3 just-ripe pears, peeled and sliced
1/4 tsp. ground cinnamon
2 Tbsp. chopped dark chocolate or semi-sweet chocolate chips
1 Tbsp. light cream
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Pear Butternut Squash Soup with Chocolate Drizzle

Pear Butternut Squash Soup with Chocolate Drizzle

Pear Butternut Squash Soup with Chocolate Drizzle
  • Servings:Serves 6 Serves
  • Prep Time:70 minutes
  • Cook Time:40 minutes
directions
1. Preheat oven to 350 degrees F. Line a bakingsheet with parchment paper or spray withvegetable cooking spray.
2. Heat 4 tsp. of the oil in a large pot overmedium heat. Add onions and squash andsaute 10 minutes, stirring occasionally. Stir ingarlic and 1 Tbsp. of the ginger and saute anadditional minute. Add water and salt, bringto a boil over high heat, then lower heat andsimmer, partially covered, 15 to 20 minutes,until the squash is easily pierced with a fork.
3. While squash is cooking, mix pears withcinnamon, remaining 2 tsp. oil, and remaining1 Tbsp. ginger. Place on preparedbaking sheet and bake 20 to 25 minutes,until tender. Set aside.
4. Save 12 pear slices for garnish; add theremaining slices to the squash. Puree usinga blender, food processor, or immersionblender. Keep warm in a pot over low heat.
5. Microwave chocolate in a small bowl onhigh for 1 minute. Stir, and heat 30 to 60seconds more if not fully melted. Stir in halfthe cream, adding more if necessary until thechocolate reaches a pouring consistency.
6. To serve, ladle hot soup into 6 bowls,lay 2 pear slices on top of each, and drizzlewith chocolate sauce.
Source: Hannaford Fresh Magazine, September - October 2009
 
 
 
 
 
 
 
 
 
 
 
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