Curried Butternut Squash & Pear Soup

Among the many wonderful kinds of produce grown in the rich, fertile soil of California, few are as famed as the state's Bartlett pears or butternut squash. The first has been grown here since the days of the Gold Rush, and the second is hailed as vegetable royalty – and often called the king of winter squash. The only thing better than each of these on their own is when they are combined together in a Curried Butternut Squash and Pear Soup. This soup, which combines the best qualities and flavors of this iconic fruit and noble vegetable, is, as we say at Cultivate California, a great way to “Keep the State on your Plate” - or, perhaps in this case “in your bowl.”

(Recipe serves four)

California's pears are harvested from July through September, and have been since the first Bartlett Pear trees were planted near Sacramento in 1849. In that sense, they are California's “other” Gold Rush, as these juicy, high-fiber, rich in vitamin C golden beauties continue to be cultivated by the descendants of the first growers, as well as other families who have joined with them to produce California pears.

Many kinds of squash are cultivated and harvested in great quantities in California, but butternut squash is acknowledged as the king of California winter squashes. Its smooth, sweet flesh mashes and blends well, and is especially ideal for soups – especially Curried Butternut Squash and Pear Soup. Together with California Bartlett Pears, this is just another great way, as we say at Cultivate California, to “Keep the State on your Plate” - or, perhaps in this case “in your bowl.”

Ingredients:

• 2 butternut squash
• 4 Bartlett pears
• 2 small onions or shallots

• 3 cloves of garlic

• 2 cans of coconut milk (12-14 ounces each)

• 1 teaspoon avocado oil (from California avocados, of course!)
• 4 cups of broth (vegetable broth, preferably)
• 3 to 4 tablespoons of maple or coconut syrup (to taste)
• 1/2 teaspoon of cinnamon

• 3 tablespoons of curry powder

• dash of Sea Salt (to taste)

• pinch of black pepper (to taste)
• 2 or 3 teaspoons of garlic paste (to taste)

Materials

• a very large soup pot
• a very large mixing bowl
• a large blender OR a hand-held electric mixer

Directions:

1. peel, core and cut up the pears
2. peel and cube the squash
3. peel and thinly slice the onions or shallots

4. peel and SMASH the garlic cloves

5. Place the pot on the stove on medium heat

6. add oil, garlic, onions/shallots; saute and stir
7. add squash and pears and seasonings to taste; stir thoroughly and frequently; cook for 5 minutes
8. add liquids (coconut milk, broth, syrup and – if desired- garlic paste
9. bring to a low boil

10. reduce to low heat, cover, simmer for 20-30 minutes (or until squash is soft and tender)

11. using either a hand mixer in the pot or by transferring its contents into a large blender (which will require blending in batches) thoroughly puree the soup.

12. return the puree to the pot (if not already in the pot) and add curry powder and additional seasonings to taste

13. stir occasionally and continue to cook over low to medium heat for 10 minutes or until thoroughly heated through

14. transfer into bowls or a tureen and serve