This autumnal soup is velvety and deliciously decadent with its creamy texture and rich color, but is actually low in fat and very high in beta carotene. It can be made several days ahead of serving and will keep in the refrigerator for up to 3-5 days, or frozen for one month.
2 Butternut squash-halved and seeded
Olive oil for sautéing
2 Spanish onions-chopped
2 ripe pears, apple-peeled, cored and sliced thinly
2 medium carrots-peeled and chopped
¼ cup dry sherry
4 cups chicken stock or vegetable stock
Salt and pepper to taste
Freshly grated nutmeg (optional)
- Rub cut side of squash with olive oil and place cut side down on parchment paper-lined baking sheet. Roast squash in oven until it is easily pierced with a knife (about 30-40 minutes). Remove from the oven and let cool.
- Place a medium saucepan over medium heat. Lightly coat the pan with olive oil and caramelize the onions until they are dark brown and very soft. Add the pear and carrots and continue to cook for an additional 10 minutes. Add the sherry and cook 5 more minutes. Set the onion mixture aside.
- Peel the cooled squash and cut it into large diced pieces. Add the squash to the onion mixture and puree in a blender or food processor with the stock until the mixture is very smooth. This should be done in batches. Add all the pureed soup back to a saucepan and adjust the consistency with more stock, if necessary. Add salt and pepper to taste. Garnish with fresh sage, toasted croutons, diced pear and nutmeg, if desired.