Hi everyone! I am getting ready to do a little travel! Those who know me best will laugh that faced with teaching a nearly impossible class, the thing I am the most nervous about is actually driving in an unfamiliar city. I know, but it’s me.
This is an odd time of year in many ways. Here in Phoenix it has been verging on 100 degrees. I am still wearing t-shirts and staring wistfully at long sleeves. Yet, in Colorado where my friend Anne lives, it snowed Monday and was in the 30’s. Some of us are wishing for cool weather, and some of us are freezing and wishing for things to warm up.
Here is a soup I whipped up that should be good for warm weather falls, cool weather falls, and all temperatures in between. It is silky, smooth, and just a little sweet.
Butternut Pear Soup
Serves 4 large servings
1 medium butternut squash
1 package of vegan sausage (I used Tofurky Italian Sausage)
1 teaspoon olive oil
1 medium onion
4 cloves of garlic
8 cups of vegetable broth
4 medium ripe pears (I used Bartlett Pears)
1 large bunch kale
Salt and pepper to taste
In a 375 degree oven, place the whole butternut squash and cook for about 20-30 minutes, until it can be easily pierced by a fork.
Remove from oven and allow to cool, then remove the top and bottom, and peel the shell away.
Scoop away any insides and seeds from the squash. Chop the remaining squash into large cubes.
In a skillet, heat the olive oil over medium heat.
Slice and add the sausage.
Brown until slightly crisp, then remove from the heat and allow to cool.
Dice the onion, and add it to a soup pot over medium heat.
Allow to cook until translucent, then add the garlic.
Cook an additional 30 seconds, or until you can smell the garlic.
Add the broth and the squash cubes.
Take the pears and remove the core, but add the rest to the soup.
Simmer for about 30 minutes Blend until smooth.
Slice and add the kale and sausage.
Add salt and pepper to taste.