This is a fantastic vegetarian dish, perfect for a light meal. Serve with crusty french bread, sliced mild cheddar cheese, and apple slices.
Ingredients
3 Pears, peeled, cored, and diced
Juice of 2 lemons
2 Tbs. olive oil
1 medium onion
1 small carrot, peeled and diced
1 stalk celery, diced
2 Tbs. garlic, minced
2 1/2 tsp. fresh ginger, minced
1/2 cup dry white wine*
3 redskin potatoes, peeled and diced
2 small or 1 large butternut squash, peeled, seeded, and diced
4 cups vegetable broth/stock
1/4 cup orange juice
1/2 cup half-and-half
Salt, to taste
*Barefoot Sauvingnon Blanc is a wonderful economical wine to cook with (and to drink)
Instructions
- Place pears and lemon juice in a bowl, cover with water, and set aside.
- Heat oil over medium-high heat in large saucepan. Add onion, carrot, and celery and saute for 4-5 minutes, or until onion is soft. Add garlic and ginger, saute for 2 minutes longer, stirring constantly. Add wine and reduce the liquid until the pan is nearly empty, about 4 minutes.
- Drain half the pears, reserving the other half in the lemon for garnish. Add the drained pears to the pan with the potato, squash, and stock. Increase heat and bring to boil. Reduce heat to simmer, cook until vegetables are tender (about 30 minutes).
- Transfer the soup in batches to a blender, puree until smooth.
- Add orange juice, lemon juice, half-and-half, salt, and reserved pears. Gently warm, but do not boil.
