Butternut Squash is so versatile. You can puree it, turn it into fries, combine it with your choice of protein or blend it with fruit and make this Paleo Butternut Pear Soup…and that’s only what I’ve done with it lately.
This soup was much sweeter than I was expecting. You can serve it for breakfast, lunch or dinner but I wouldn’t recommend starting your day with something sweet.
If you can’t find cipolla onions, no worries. You can use around a half cup of minced vidalia or white onion. I thought the little flat and oval cipolla’s were so cute I had to pick up a few, but I could not taste a difference once the soup was ready to serve.
Looks like this week we’ll be getting more snow so a Paleo soup recipe may be in order.
Butternut Pear Soup
- 1 tablespoon coconut oil
- 1 cipolla onion, chopped
- 1 small butternut squash (about 1.2 pounds), peeled, seeded and diced large
- 3 very ripe green anjou pears, peeled and diced large
- 4 cups water
- sea salt and coarse ground black pepper, to taste
- 1/2 cup plain greek yogurt
- fresh chives
Directions Makes 6-8 serving
- In a medium-size pot, heat coconut oil over medium-high heat.
- Add onion and cook until translucent, around 5-6 minutes.
- Add squash, pears and water. Season with sea salt and black pepper.
- Bring to a boil.
- Then reduce heat, cover and simmer until squash is soft, around 25-30 minutes.
- Remove from heat and let rest for 5 minutes before continuing.
- Fill a blender halfway with the mixture and puree with yogurt. Remove the filler cap from the top of the blender. Cover the blender with the lid and over the open whole where the cap would be use a double folded over clean dish towel, this will prevent splatter. Blend until smooth and transfer to a large clean bowl. You’ll need to work in batches and use caution when blending hot liquids.
- Serve with chives and a sprinkle of pepper.
- Enjoy! :)