This was a fairly simple soup, just roast your squash (I used butternut), saute the base of ingredients (minus fennel, because my store didn't have any...ugh!), add the roasted squash and stock, simmer for a bit, add the pear (for me the best part...I loved how you could feel the little granules in the pear...reminded me of when my sis and I were kids (like 6 or 7) and we loved to eat jars of baby food. Don't know why, but we did. I remember the pear baby food. So smooth, creamy and with just those little granules. Of course, you can get the same result by just eating a really ripe pear.
Everyone loved the soup (we were 10 for the dinner), except hubby. He said it tasted like curry. I asked him how that could be since there was a speck of curry in this soup! He just shrugged. I'm starting to think maybe he doesn't like ginger or cumin and just thinks it's curry. I see a little experimenting coming soon.
|Not such a pretty picture, but it was good soup!|
Happy Veteran's Day and a big thank you to all who have given so much so that we can continue to have to much. Living in Coronado has given me an even greater admiration for the men and women who serve our country. Especially watching all the hot SEALS train every morning on the beach as I drive Ethan to school (and when I say HOT, I'm not talking about their temperature!)