butternut squash chowder with pears and ginger

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Servs: 6  

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   1 cup peeled and diced Vidalia or Spanish onion 1 cup peeled and diced Vidalia or Spanish onion
•   2 Anjou or Bosc pears, peeled, cored, and diced 2 Anjou or Bosc pears, peeled, cored, and diced
•   1 small carrot, peeled and diced 1 small carrot, peeled and diced
•   2 tablespoons olive oil 2 tablespoons olive oil
•   1/2 cup heavy cream 1/2 cup heavy cream
•   1/4 cup freshly squeezed orange juice 1/4 cup freshly squeezed orange juice
•   1 stalk celery, diced 1 stalk celery, diced
•   1 teaspoon peeled minced fresh ginger 1 teaspoon peeled minced fresh ginger
•   Juice of 2 lemons Juice of 2 lemons
•   1 tablespoon freshly squeezed lemon juice 1 tablespoon freshly squeezed lemon juice
•   1 baking potato (about 12 ounces), peeled and diced 1 baking potato (about 12 ounces), peeled and diced
•   1 tablespoon minced garlic 1 tablespoon minced garlic
•   Salt to taste Salt to taste
•   5 cups Vegetable Stock or store-bought 5 cups Vegetable Stock or store-bought
•   1/2 cup dry white wine 1/2 cup dry white wine
•   2 small butternut squash, peeled, seeded, and diced (about 3 cups) 2 small butternut squash, peeled, seeded, and diced (about 3 cups)

Instructions

1. Place the pears in a bowl with the lemon juice, cover with water, and set aside.

2. In a large saucepan, heat the olive oil 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 wine and reduce the liquid until the pan is almost dry, about 3 minutes.

3. 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 unpureed mixture. Add the orange juice, lemon juice, cream, salt, and the reserved pears and gently warm the chowder through (do not boil). The chowder can be made 1 day ahead.

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