Monday, November 29, 2010

Fennel, Pear & Squash Soup

If you like squash soup, you'll probably like this.
If you want a new way to make squash soup, you'll probably love this.

From "Meet the Coup Cooks" by Tabitha Archer and Dalia Kohen.

1 small fennel bulb, thinly sliced with green tops removed
3 shallots, peeled and minced
1 1/2 tablespoons olive oil
2 pears, peeled cored and cubed
5 cups stock
1" piece of ginger
1 1/2 teaspoon cinnamon
2 medium acorn squash (I used 1 large butternut)
1/2 cup coconut milk
salt and pepper to taste

Saute fennel and shallots in a pan with tablespoon of oil, until lightly browned.
Add remaining oil to pan with pear and saute for 1-2 minutes, then remove from heat.
In a pot combine squash, stock, ginger, and cinnamon. Bring to a boil then reduce to a simmer.
When squash is almost cooked, add pear and fennel mixture, coconut milk, salt and pepper.
Remove from heat and blend until smooth.
Garnish with green tops from fennel before serving.Pin It

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