Butternut Squash-Bartlett Pear-Stone Soup
December 2013
courtesy of Mary Lee O'Hara

Normally at Thanksgiving my mother makes Hazelnut Soup. It is great. This year she did not make soup. Instead Mary made the soup. Mary I think even used local squash and pears. What she made was magic in everyone's mouth and I begged her for the recipe.  She added a couple drops of real coconut flavor to hers. I couldn't find that when I tried the recipe myself and it seemed to hold up just fine without that modification...of course I used our magic soup stone and I don't know if she used hers so...let's just say our soup stone added that extra kick of flavor that can also be found in coconut flavor drops.


Whatever modifications you make you definitely owe it to yourself (and all you might be cooking for) to try this recipe - STAT!

Ingredients:

• 1 Magic Soup Stone
• 3 T olive oil
• 2 medium onions chopped finely
• 1 small butternut squash Peeled, seeded and cut into 1 inch pieces
• 3 Bartlett pears, pealed and chopped into 1 inch pieces
• 5 cups simple stock
• Sea salt
• 1 14 oz can coconut milk
• 2 sprigs thyme, minced
• Ground white pepper
• Roasted butter nut squash seeds*

Instructions:
Over medium heat warm the olive oil. Add the onions and the stone and cook until soft (the onions, the stone will probably never be soft...it should take about 10 minutes). Add the squash and pears and cook for 5 minutes. Add the simple stock and bring to boil. Lower the heat add ½ t salt and simmer until squash soft -20 minutes. Stir in the coconut milk, and then puree the soup in batches. Add the soup bask to sauce pan and add thyme. Season with white pepper and salt. Garnish with butternut squash seeds.

*For the seeds:
On a baking sheet with parchment paper; oven 275, rinse sees in cold water pat dry. Add olive oil. And toss had salt paprika and pepper; bake stirring every 5 minutes until lightly browned-15 minutes, cool.


Thanks again Mary!

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