- 4
Ingredients
- 1 T olive oil
- 1/4 cup pancetta, finely chopped optional
- 1 medium onion, peeled and coarsely chopped
- 1 large butternut squash, peeled, seeded and roughly chopped (about 4 cups)
- 2 pears, peeled, seeded and chopped
- 1 cup cider
- 4 cups chicken or vegetable stock
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1 vanilla bean, split and seeded
- 1/2 cup half and half
- dollop of sour cream and chives, for garnish
Preparation
Step 1
1
Heat the olive oil, pancetta and onions in large pot or dutch oven, over medium-low heat, about 3-4 minutes.
2
Add the squash and pears and cook for 10-15 more minutes, until onions soften and become transparent and the pears begin to fall apart.
3
Add the cider and bring the mixture to a simmer over medium-high heat.
4
Add the broth, reduce the heat to medium-low and simmer, partially covered for about 30 minutes, until the squash is tender.
5
Using a blender or food processor and working in small batches (be careful, hot liquids expand), fill blender no more than one-third full and purée until smooth.
6
Return the soup back to the pot, adding the salt and cayenne pepper. Continue to cook until the soup is about one-half to one-third its original volume. The final consistency is up to you.
7
While the soup is reducing, combine the vanilla bean (split and seeded) and the half and half in a small saucepan. Gently warm it over low heat, be careful not to boil. Once it begins to steam, remove from the heat and set aside.
8
Once the soup is the consistency you prefer, gently stir in the half and half mixture.
9
Spoon the soup into individual bowls, garnishing with sour cream and fresh chives.