If you happen to live close to Salem,
you would be able to enjoy a
wonderful and delicious bowl of hot soup at The Wild Pear!
This lovely place to eat is right downtown...and very popular!
Sometimes you will have a little wait for a table, though! :)
Soooo.....about a year ago, I wanted to take my hubby there, so he could enjoy!
And I decided to "step out of my box" and order a bowl of Butternut Cream Soup...
I think that is what it was called on their menu.:)
Anyway...I was a bit nervous, because I am not a big fan of squash, but a friend had so recommended this soup, that I thought I at least must give it a try.
It is only served in the winter time, of course.
Oh My!!!
Yum.Yum.Yum.
All of that to say...I have thought of that lovely bowl of soup many times, telling myself I should try and come up with a recipe that is at least close to what they served.
So I had some time last week to give it a try...and I have loved it!
Hubby not so much! :)
But it truly is a winner if you care for a wonderful winter soup!:)
I garnished with a few bacon bits...but roasted slivered almonds would be delish also!
Roasted Butternut Cream Soup
1 large Butternut Squash~~~wash, cut in half length wise. Rub with olive oil. Place face down on cookie sheet.
Roast @375 for 35-45 min.
1 medium onion~~~chopped. Sauté in olive oil, or bacon drippings.
4 cloves garlic, minced. Add to onions.
32oz. Organic Chicken Broth
2 large carrots~~~cut small
Add these 2 items to the onions.
Simmer till carrots are almost soft.
Add these next ingredients~~~
1 can Coconut Milk
1 tsp. salt
11/2 tsp. cumin
1 tsp. cinnamon
1/4 tsp. cayenne
After you have roasted and cooled the squash, scoop the goodies out.
Add to your simmered items. Let cool.
Pour 1/2 amount in your blender at a time. Blend till smooth.
Reheat in large soup pan.
Add your garnish and enjoy!
It's a Keeper for sure!
Oh, that Coconut Milk....it makes it so rich and creamy...YUM!
Hope you get to try it soon!
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