Needed to do something in a hurry and since my attempts at roasting veggies has been not so great, I found this recipe on Sicilian Mama's site:
ButterNut Squash and Pear Soup
You’ll notice that all my soups start off with onion. It’s just a staple. It adds flavor and nutrients, and I really love onions… if you don’t like them, don’t use them…
- 1 large onion, chopped
2 TBS olive oil
1 and 1/2 pounds chunked butternut squash
2 pears, chopped (bartlett, bosc)
5 cups stock or water
2 cups cooked, pureed white beans until very creamy (I say white, for the color of the cream we are NOT using, but any bean can be used)
Salt and pepper to taste…
Cook onion in Olive oil until soft
add chopped butternut and pears
add stock and cook until soft
Transfer to a food processor or blender and puree… add bean puree and pulse a couple of times
Serve hot and enjoy!!!
Can also be done with apples…
POSTED BY SAUNDRA@ITALIANMAMAGONECRAZY AT 6:47 PM
THURSDAY, JANUARY 21, 2010
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So here is my version:
I sauteed onion and de-seeded jalepeno in OO, then added a can of Cannellini beans and heated while peeling and chopping squash.
Then I took a large spoon and mashed the beans before adding water and Better Than Bouillon-Chicken.
Then I added the diced squash and diced apples (did not have pears on hand).
After boiling for about 30 min, I used the spoon again to mash the squash and apples to make the soup creamy but not pureed.
As a second thought I added a can of Garbanzo Beans and some chopped celery.
A little salt and pepper and it was good to go (no curry so optioned out).
Soooo good on the cold windy night!
I am going to make it again at work.
JF