GRANNY’S SOUP (butternut squash and pear soup)

What a day ... after too much whining i am taking refuge in ‘Granny’s Soup’, which is the name my children have given this dish, my mummy taught me how to make it and we all love it:

GRANNY’S SOUP (butternut squash and pear soup) - Serves 4 

Ingredients 

1 Medium onion, 1 Butternut squash (approx 1kg in weight), 4 Pears , 500 Mil Stock, 2cm Square of peeled ginger , Salt and Pepper, Double cream (optional)

• Turn the oven to 190
• Cut the butternut squash in half, deseed it and place on baking tray in the oven for 30-40 minutes until soft
• Remove from oven and leave to cool slightly
• Chop the onion and place in saucepan with some olive oil, cook for a couple of minutes on medium heat till the onion is cooked through
• While the onion is cooking peel and cut up the pears, remove the skin from the butternut squash
• Once the onion is cooked add the pears, flesh from the butternut squash and stock to the pan and bring to the boil
• Turn down to a gentle simmer and grate half the ginger into the soup
• Allow to simmer for 10 minutes, by which time the pear should be very soft
• Liquidize the soup, grate in the last of the ginger and serve with a splash of double cream and crusty bread

Cooking notes

Make sure the pear is soft before you liquidize the soup.

Adapting

If you don’t like creamy soup leave out the cream.  If you don’t have pears use apples, they will take longer to cook so make the chunks smaller and make sure they are soft before you liquidize.

 

 

 

Comments

[Melanie]

How delicious - perfect for the fall!

[Anna]

I love the butternut squash, so granny soup it is

[Pot Sets]

Yummy! I adore butternut squash. The blended flavors of pears and ginger in this fabulous creamy soup sounds incredibly delicious. Serving guest a cup of this soup will be a wonderful tasting as part of the menu for an elegant dinner party.