Butternut Squash Soup

I made this last night, and it is amazing.  It's from 'A Homemade Life'.  William gets it for lunch today. Hopefully he likes it and this will be an easy way to get him to eat some veggies.

I forgot to buy apple cider, so I didn't use any.  After a little debate, I decided to throw in one of William's apple juice boxes as a substite. (Not the box! Just the juice from it.) It was about 4 oz of 'Juicy Juice'.  I'm sure Juicy Juice isn't quite what the recipe's author had in mind... but it still tastes wonderful!

Butternut Soup with Pear, Cider and Vanilla Bean


3 T olive oil

One 2 pound butternut squash, peeled, seeded, and cut into 1 inch cubes (about 4 generous cups)

2 firm-ripe pears, peeled and cored and cut into 1 inch cubes (about 2 cups)

1 medium yellow onion, peeled and coarsely chopped

1 cup apple cider or unfiltered apple juice

4 cups vegetable or chicken broth

½ t salt

½ C half and half or cream

1 vanilla bean

Finely chopped fresh chives, for garnish



Heat the oil in a dutch oven or small stockpot over medium low heat. Add squash, pears, and onion and stir to coat with oil. Cook for 10-15 minutes, stirring occasionally, until the onion is soft and transparent and the pears are starting to fall apart.

Add the cider and bring the mixture to a boil over medium high heat. Add the broth, reduce heat to medium-low and simmer the mixture, partially covered, for about 30 minutes, until squash is tender.

Using a blender or food processor and working in small batches (don’t fill blender more than 1/3 full as hot liquid expands) and puree until very smooth. Return soup to stockpot and add the salt. Continue to cook, uncovered, over medium low heat until the soup has reduced to about one-half to one-third its original volume. Stir occasionally. When the thickness seems right, it’s ready.

While the soup is reducing, put the half and half in a small sauce pan. Using a sharp knife, split the vanilla bean in hand from tip to tip and scrape the tiny seeds out using the back of the knife. Scoop seeds and pod into saucepan with half and half, and warm it over low heat, swirling occasionally, until it steams. Do not allow it to boil. Pull it from the heat, remove and discard the pod, and whisk to break up any clumps of seeds. Set aside.

Stir in half and half once soup reaches desired thickness.

Taste and adjust seasoning as needed. Serve with fresh chives.

If you like it, check out Molly's blog for other great recipes and fun stories: http://orangette.blogspot.com/