This is a delicious and nutrient rich recipe that I totally love to eat any time of the year. The flavor of this soup is excellent, as it is quick and easy to make. Here’s a tip: If you are really short on time try buying pre-cut squash from the produce section. If you have never added pears to soup and are bit skeptic about the taste, don’t worry! Adding pears to the soup actually tastes good, as they help to keep the sweetness in check. They are harder like apples and less sweet, and starchier. So enjoy this butternut squash stew with ginger and pears recipe.
1/2 tbs. water
1 cup peeled and diced Vidalia or Spanish onion
1 stalk celery, diced
1 small carrot, peeled and diced
1 tbs. minced garlic
1 tsp peeled minced fresh ginger
1/4 cup White Grape Juice
2 small butternut squash, peeled, seeded, and diced (about 3 cups)
1 baking potato (about 12 ounces), peeled and diced
5 cup low sodium Vegetable Stock or store-bought
1/4 cup freshly squeezed orange juice
1 tbs. freshly squeezed lemon juice
1 tbs. Soymilk
Place the pears in a bowl with the lemon juice, cover with water, and set aside.
In a large saucepan, heat the water over high heat until lightly smoking. Add the onion, celery, and carrot, and sauté for 2 to 3 minutes, or until the onion is translucent. Add the garlic and ginger and sauté for 1 minute longer, stirring constantly. Add the white grape juice and reduce the liquid until the pan is almost dry, about 3 minutes.
Drain half of the pears, reserving the other half in the lemon water for garnish. Add the drained pears to the pan with the squash, potato, and stock and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes, or until the squash is tender. Transfer half of the soup in batches to a blender and puree until smooth. Strain through a fine-mesh sieve back into the saucepan with the pureed mixture. Add the orange juice, lemon juice, soymilk, salt, and the reserved pears and gently warm the chowder through (do not boil). The chowder can be made 1 day ahead.