More Than an Apple For The Teacher {Roasted Butternut Squash with Caramelized Pear Soup}

I have a soft spot in my heart for educators. Teachers have an increasingly thankless job and yet it is the most important one on the planet. Our local PTA at the elementary school that my son attends (and my daughter attended up until this year when she moved on up to middle school) does a lot in the way of hospitality for the faculty and staff at our school so that we can show them how much they are appreciated. One of the things they organize almost every month is a themed luncheon on site at the school for them. Then, parents can volunteer to send in a dish or dessert that fits that theme so that the teachers, etc can enjoy a buffet during their lunch period.

This month's theme was Soup and Salad. Typically, I send a dessert (see here) and last time they did soup I sent this. After seeing the list of items that were being sent this month, I decided that a delicious vegan offering would be a great addition to the menu that was filled with fabulous sounding things like Taco Soup, Baked Potato Soup, Cheese Soup, Ravioli Soup, etc. The only problem is was that I don't really have a bunch of vegan items in my binder of tried and true recipes. I searched through a few of my favorite vegetable soup recipes and decided that one that we featured during a TGK Cooking Club session could easily be adapted to for a vegan lifestyle. Considering that not a drop was left and I was stopped no fewer than 5 times by teachers commenting on the soup as I visited the campus today, I'd say it was a success!

Roasted Butternut with Caramelized Pear Soup

• 5 Tbsp olive oil
• 2 red Anjou pears, cored and cut into 1/4 in thick slices
• 4 celery stalks, cut into 1/2 in dice
• 2 yellow onions, cut into 1/2 in dice
• 6 garlic cloves, minced
• 4 lbs of butternut squash puree (see notes for info)
• 4 C vegetable broth (plus a bit more, if needed)

1. In a large (5 1/2 Qt) Dutch oven, over medium-high, heat 2 Tbsp of the olive oil. Add enough pear slices to form a single layer and cook, turning once, until caramelized on both sides (about 4-5 minutes total - you want a nice browned color, but not burnt). Transfer cooked pears to a plate and repeat to cook the remaining pears.
2. In the same pot, over medium heat, heat the remaining olive oil. Add the celery and onions and cook, stirring occasionally, until softened, about 10 minutes. Add the garlic, and cook briefly (about 30 sec or so.) Stir in the squash puree, the 4 cups broth, the pears and salt and pepper (to taste). Bring to a boil, reduce heat to medium-low and simmer for 10 minutes more.
3. Using an immersion blender, puree the soup until smooth. Add more broth or water if needed to reach the desired consistency of the soup. Ladle into bowls and enjoy!

Notes:

• Butternut Squash Puree: Follow directions seen here. Use the cooked squash (scooped from the shell.) Since the soup will be pureed in the pot, the smoothness and silkiness is less important at the cooking stage.
• If you do not have an immersion blender, I highly recommend you get one. Otherwise, in order to puree the soup, you will need to use a standard blender and transfer batches of hot soup to puree to the blender and place it in a new pot. Continue until all of the soup is pureed taking care to not blow the top off of your blender.
• If you would like to make a variation that is not vegan, make the following substitutions/additions
• butter instead of olive oil (same amounts)
• chicken stock instead of vegetable broth (same amounts)
• use one cup of half & half instead of broth/water to thin soup in step 3.
• To gild the lily:
• Caramelize 2 extra pears and lay slices on top of the individual servings.
• Top individual servings with a few toasted hazelnuts or other toasted nuts of your choice.
• For non-vegans: On a baking sheet, bake 8 oz of thin prosciutto in a 350F oven for about 20 minutes (until crispy) Allow to cool and then use to garnish individual servings.(along with pear garnish - fabulous!)

This soup is just so delicious. It is sweet and savory at the same time and the vegan version is creamy and silky without a touch of dairy. 

Happy Cooking!

sld

Butternut Squash with Brown Butter Sage Sauce over Pasta

This post was originally published on 1/23/13. The post is short and sweet (and so is the dish - quick to prepare and delightfully sweet from the squash.)

This combination screams Fall and Winter - the sweet squash paired with the sage, nutmeg and hazelnut flavors are classic - a truly seasonal dish.

1 butternut squash (~3lb) (roasted (click link for instructions), peeled and cubed) 

Salt and pepper to taste

1 lb dried pasta, cooked according to directions 

1/2 C unsalted butter

6 large fresh sage leaves torn

1/4 C chopped, toasted hazelnuts or pinenuts (optional)

1/2 C  parmesan cheese freshly grated
1/4 tsp freshly grated nutmeg

1. When squash is done, cool slightly, peel and cube.

2. Cook pasta in boiling water until al dente, then drain well.

3. While the pasta is cooking, melt butter in a large skillet over medium-high heat until it bubbles. Reduce heat to medium-low, then add sage, and a dash of salt. Cook, stirring frequently, 2 to 3 minutes.(Butter will begin to take on a golden hue.)

4. Add cubed squash to the skillet and cook until squash caramelizes slightly. Add nuts and stir to incorporate. Toss with cooked pasta and serve with Parmesan and nuts and top with a sprinkle of fresh nutmeg.

Note: The roasted squash cubes may start to break apart. Do not be alarmed. This will create a variety of textures in the finished dish.

Happy Cooking!

sld

Butternut Squash

My family favorite winter squash was always Acorn. But, my husband has always favored the Butternut variety....and, for once, after he persuaded me to start cooking it,  I have to agree with him. The deep orange flesh is naturally sweet and delicious. 
I am a huge fan of roasting pretty much every vegetable. It is my cooking method of choice in the winter as it warms up the house, takes no constant attention and is super easy.
Once roasted, the squash can be used in a number of ways - eaten just as is, or used with additional ingredients to create something more complex such as a soup, or accompaniment for pasta.

Basic Roasted Butternut Squash: 

Yes, while pre-peeled and pre-cubed squash can be picked up at most supermarkets, I prefer to deal with the whole thing myself. It really isn't all that difficult and you have a better handle on the safety of the preparation.

• Preheat oven to at least 350 degrees (although you could go as high as 400 depending on how quickly you want to roast the squash)
• Line a roasting pan with foil.
• Wash the squash and cut across into rather large pieces. Then, cut those in half length wise.
• Many will recommend that you peel the squash, but I find cooking then peeling makes this a much simpler process.
• From the "bulb" of the squash, remove the seeds and as much of the stringy part as you can with a spoon. 
• Place all of the pieces cut side down in the pan and add about a 1/4 cup of water.
• Cover pan with foil and place in hot oven. Roast at 350 for about 1 hour. Be sure to test for doneness at the 30 minute mark.  Squash is done when it can be easily pierced with a fork or skewer.
• Notes: at this point, it can be served deliciously with a pat of butter and if you really want to gild the lily, a sprinkle of brown sugar. Even the peel can be eaten on a tender enough squash.(Hello, Fiber!) Or, if you're doing some advance prep for meals later in the week, the cooked squash can be stored in the fridge for use in the next 2-3 days following cooking.

Happy Cooking!

sld