Suddenly I realized that it was getting dark much earlier than just a few weeks ago. There is a chill in the air when I let the dogs out in the evenings. I am not quite ready to let the summer go, especially since we had a very poor one here in the UK. I long for a few more evening meals in the garden but the nature of things cannot be changed.
Instead I am getting excited about the autumnal bounty of fruits, veggies and nuts. I am looking forward to warming and comforting meals, movie nights whilst cuddled up on the sofa and cups of tea warming my hands after a dog walk.
A delicious soup is the ultimate comfort food, and the abundant autumnal produce is full of gorgeous deep flavors to warm up person’s belly and soul. This week I found myself with a butternut squash, some overripe pears and punchy chilli peppers. Perfect for a hug in bowl, err I mean soup.
SPICY BUTTERNUT SQUASH AND PEAR SOUP
1 large onion
2 ribs of celery
2 stalks of lemon grass
1/2 inch piece of ginger
1 chilli pepper
2 cloves of garlic
1/2 butternut squash
4 small pears (2 large ones)
4 cups of vegetable stock
First chop the onion and celery. Make sure you peel the celery to remove the tough strings.
In a large soup pot heat 1/4 cup of water, add the onion and celery and cook till softened.
Next finely chop the lemon grass, chilli pepper (de-seeded if you wish) and garlic. Cook for another 2 minutes or till softened.
Peel your butternut squash and chop into bite size chunks. Core and peal the pears and cut into quarters.
Add pears and butternut squash to the soup pot.
Pour in the vegetable stock and bring to a boil. Turn down the hear and simmer for 30min or till the squash is tender.
Blend in a food processor till smooth.