Butternut Squash, Pear, Cider and Vanilla Bean Soup

Here’s a creative soup from a great blogger, Orangette.  Her book, A Homemade Life, is a beautiful memoir full of stories and recipes.  Maybe one day I’ll write a book like that…

Butternut squash soup

For now, I’ll make soup.

Oddly pretty, isn't it?

Oddly pretty, isn’t it?

In a large pot, saute the onion, squash and pears in the olive oil until they start to get soft (don’t allow them to brown).

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Add in the broth and salt and allow the mixture to simmer until the vegetables/fruit are thoroughly cooked.

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Blend your soup in a food processor or with an immersion blender.  Stir in the cream and vanilla bean and serve.

Butternut squash, pear, cider and vanilla bean soup

 

Butternut Squash, Pear, Cider and Vanilla Bean Soup
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Ingredients
  1. 3 tbsp. olive oil
  2. 1 butternut squash (approx. 2 lbs); peeled, seeded and cubed
  3. 2 pears, peeled, cored, and cubed
  4. 1 onion, chopped
  5. 1 cup apple cider
  6. 4 cups vegetable or chicken broth
  7. 1/2 teaspoon salt
  8. 1/2 cup half-and-half or cream
  9. 1 vanilla bean, halved and scraped of its' seeds
Instructions
  1. In a large pot, saute the onion, squash and pears in the olive oil until they start to get soft (don't allow them to brown).
  2. Add in the broth and salt and allow the mixture to simmer until the vegetables/fruit are thoroughly cooked.
  3. Blend your soup in a food processor or with an immersion blender. Stir in the cream and vanilla bean and serve.
Adapted from Orangette
Adapted from Orangette
Purple House Café http://www.purplehousecafe.com/