Butternut Squash and Pear Soup from Backstreet Café in Houston
Ingredients
- 4 Tbsp unsalted butter, cubed
- 1 cup finely chopped white onion
- 2 cloves chopped garlic
- ¼ cup sesame seeds
- ¼ cup pumpkin seeds, hulled
- ¼ cup sliced almonds
- 2 whole cloves
- ¼ star anise
- ½ tsp ground allspice
- 2 whole chile de árbol peppers
- ¼ cinnamon stick
- 1 butternut squash (2 lb.), peeled, seeded, cut into ½-inch cubes
- 2 large Bosc pears, peeled, cored, and cut into ½-inch cubes
- 6 cups whole milk
- 1 tsp coarse Kosher salt
- ½ tsp ground white pepper
- ¼ cup toasted pumpkin seeds (optional)
Instructions
- Preheat a large pot over medium-high heat.
- Add butter and completely melt.
- Add onions and garlic and cook until soft.
- Add sesame and pumpkin seeds, almonds, cloves, star anise, allspice, peppers, and cinnamon stick, and cook 1 minute more.
- Add butternut squash and pear. Cook until spices are fragrant and squash is slightly browned (about 10 minutes).
- Add milk, salt, and white pepper, and bring to a boil.
- Reduce heat and simmer until vegetables are soft, about 20 minutes, stirring constantly.
- Transfer soup to a blender and purée into a smooth consistency, about 2 minutes. Work in batches, if necessary.
- Serve hot and garnish with toasted pumpkin seeds, if desired.
Notes
Backstreet Cafe in Houston is a labor of love between Executive Chef Hugo Ortega and his wife Tracy Vaught. Vaught says: "The first time I served this butternut squash and pear soup was for Thanksgiving at my house as the first course. At Backstreet, we make this soup interchangeably with pears or apples. Both make a nice complement to the butternut squash. This soup is great for entertaining especially when you have vegetarian guests attending."
Note: Chile de árbol peppers are dried, red thin chili peppers found in the Hispanic/ethnic food aisle in major supermarkets or in the spices aisle in Mexican grocery stores.
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