Autumn through winter months are prime times for soup. During the busy holiday season, soup is practically a necessity and this one can be made ahead of time. Just reheat and serve. But for your special dinners as a first course, this is the soup you want.
Pears join butternut squash, yogurt and a dash of curry to make it rich and flavorful; it compliments whatever you are serving. It makes a great accompaniment to vegetarian, fowl, and meat or fish menus alike. Top it with this colorful pistachio-basil mixture for a soup that both satisfies and delights the senses.
3 tblsp butter
1 fennel bulb, cored and sliced thin
2 Bosc pears, peeled, cored and chopped
1 clove garlic, minced
3 lbs butternut squash, cut into cubes
2 1/2 qts. Chicken broth
7 ginger snap cookies, broken into pieces
1 tblsp curry, or more to taste
1/2 tsp ginger
2 tsp white balsamic vinegar
1 c Greek yogurt
1/4 c fresh basil, julienned
1/2 c pistachios, shelled and sliced
In the DoveWare stewpot, melt the butter and sauté the fennel and pears, stirring occasionally until tender. Add the garlic and cook for an additional minute. On medium heat, add the squash and chicken broth and cook for about 15- 20 minutes or until squash is tender. Add the ginger snaps, curry and ginger. Lower the heat and simmer for another 20- 25 minutes, allowing the flavors to blend. Remove from heat and carefully puree with an immersion blender. Stir in the balsamic vinegar and yogurt. Ladle into soup bowls and garnish with a small dollop of yogurt, sliced pistachios and shredded basil.