Butternut Squash-Pear Soup

Rather predictably, fall has graced Boston with its colorful presence yet once again.  Among the notable implications of this:  (1) the city is gorgeous with vibrant autumn foliage, (2) a full ten surya namaskara are required to break a sweat in morning practice, (3) girls wearing giant Uggs look slightly less ridiculous than they did a month ago, and (4) those annoying pumpkin-inspired “foods” have made their seasonally ubiquitous appearance on every menu in town.  (Something tells me that the Pumpkin-Spice Frappacino at Starbucks is pretty far-removed from the pumpkin patch…)

ANYWAY, I haven’t gotten around to procuring any pumpkins yet, but I do love winter squash. Recently, I signed up for this brilliant service from a local company called Boston Organics.  They deliver a box of organic produce right to my door every week, and for a very reasonable price too.  They even kindly allow customers to maintain a list of “no” list of items that they never want to receive, which can be updated at any time. My last box contained leeks, Bose pears, and . . . butternut squash!  There was no choice but to throw together some soup.

One more thing.  I used my soup aspirations as an excuse to purchase a particular gadget I’ve been coveting for some months now: an immersion blender.  It’s absolutely perfect for pureeing soup, and Cuisinart makes one for only $29.99 — well worth it.

This should serve about 4.

Ingredients:

• 2 T or so of coconut oil (or some other cooking oil, but coconut handles heat the best)
• 1 leek, finely chopped  (can substitute a yellow onion or some shallots)
• 2-3 cloves garlic, minced
• a chunk of fresh ginger (about 2 inches or so), minced
• 1 butternut squash, peeled and seeded, cut into one inch chunks (seeds can be reserved for topping if desired)
• 2 pears, peeled and cut into one-inch chunks (I used Bose pears, but I’m sure other varieties would work just as well)
• 1 tsp sea salt
• 1/2 teaspoon (or more) ground cinnamon
• 1/4 teaspoon ground nutmeg

To make:

1. In a stockpot, heat the coconut oil over medium-high heat.
2. Add leeks and saute, stirring frequently, until they become soft, about 5 minutes or so.
3. Add in the garlic and ginger and saute a minute or two more.
4. Add in butternut squash and pears and saute about ten minutes more (stirring frequently).
5. Add 4 cups of water and bring to a boil.
6. Reduce heat; add salt, cinnamon, and nutmeg.
7. Cover and allow to simmer for about 20 minutes, until the squash is tender.
8. Meanwhile, if you wish, toast the squash seeds on a skillet over high heat until they begin to brown.
9. Once the quash is tender, it’s time to puree the soup.  This can be done with an immersion blender right in the pot, or via the old-fashioned and considerably messier method: in batches, using a traditional upright blender or food processor.
10. Garnish with cinnamon and toasted seeds and enjoy the autumn goodness.