Ginger Autumn Squash & Pear Soup
2 tablespoons olive oil
1 medium red onion or 3 large shallots, chopped
3 cloves garlic, finely chopped
1 tablespoon finely chopped or grated fresh ginger
4 cups chopped butternut, kabocha, or acorn squash*
2 large Bosc pears, chopped
3 cups low-sodium chicken or vegetable broth
1/2 teaspoon dried sage
Coarse salt and freshly ground pepper to taste
2 cups Kemps Half & Half
Toasted pepitas (pumpkin seeds)
Finely chopped red onion, if desired.
Heat oil in a Dutch oven or large saucepan over medium-high heat. Sauté onion for 5 minutes. Add garlic and ginger, sauté for 3 minutes or until fragrant.
Add squash and pears to pan; stir in broth, sage, salt, and pepper. Bring to a boil; reduced heat to low. Partially cover; simmer about 30 minutes or until squash is very tender.
Using an immersion blender, process soup until smooth. Or let soup cool for 10 minutes, then spoon into a blender or food processor to puree, returning mixture to the soup pan when smooth.
Stir half & half into soup mixture; simmer over low heat until heated through. Serve soup garnished with pepitas and red onion.
*Cooks tip: Look for pre-cut squash in the produce departments.
Recipe and image provided by Half & Half magazine.