Butternut Squash, Ginger, Pear Soup

Butternut Squash, Pear, Ginger Soup

5 from 1 vote
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Course: Appetizer, Main Course, Soup
Cuisine: Five Spice, Vegetarian
Year: 2001
Servings: 20 servings

Ingredients

  • 10 pounds butternut squash (peeled and cubed)
  • 10 yams (fair sized)
  • 9 onions (finely diced)
  • 10 Tablespoons butter
  • 1 can pears (#10)
  • 3 cups white wine
  • 2 cups ginger (candied)
  • 12 cinnamon (sticks)
  • 8-10 Tablespoons veggie powder for stock
  • 2 pints cream (all-purpose)
  • 2 Tablespoons white pepper
  • cilantro

Instructions

  • Boil squash, yams in water to cover with cinnamon, ginger, veggie base and juice from pears.
  • Saute onions in butter, until just carmelized. Add pears, stir well to break down. Add wine and white pepper.
  • When squash is tender, add onion mixture, cool. Process smooth, adding cream.
  • Garnish with cilantro.

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