As you may recall, the star of our Thanksgiving meal this year was a squash soup. At first, I didn’t have the recipe, but I have successfully tracked it down in the cookbook called The New Vegetarian Epicure by Anna Thomas. What I like most about this cookbook is that the recipes are organized by season which makes it really easy to vary your cooking by the seasons. When you live in an eternally gorgeous yet seasonless place like San Diego, it can feel like every month is the same, mild, beautiful weather. We southern California cooks need extra guidance when it comes to cooking in tune with the seasons!

I haven’t yet made this soup myself so I don’t have a photo. But a few people asked me for this recipe after I mentioned it. And I can tell you that every person at the Thanksgiving meal commented on how delicious and unique and complexly flavored this soup was. I’ll definitely be making it in my own kitchen soon.

Butternut Squash and Pear Soup
From The New Vegetarian Epicure
Serves 6-8

1 pound butternut squash (about 10 oz. trimmed and seeded)
1 large yam (about 10 oz.)
2 cups vegetable broth
1 1/2 cups water
1 stick cinnamon
3/4 t salt
2 T butter
2 medium onions, sliced
3 large Anjou or Bartlett pears
1/3 cup dry white wine
1/4 cup half and half
white pepper to taste

optional garnishes: chopped chives, or sprigs of cilantro

Peel, seed, and dice the squash. Peel and dice the yam. Put them both in a pot with the vegetable broth, water, cinnamon stick, and salt, and simmer until tender, about 40 minutes. Discard the cinnamon stick.

Melt the butter and gently cook the onions in it, stirring occasionally, until it begins to caramelize. Peel, core, and thinly slice the pears, and add them to the onions. Continue cooking for about 5 minutes, stirring often. Add the wine, cover, and simmer for 10 minutes.

Add the pear mixture to the soup and puree everthing in a blender in batches. [Or use an immersion blender.] Add the cream and some white pepper, and a bit more salt only if needed. Heat the soup again just to a simmer, but do not boil. Serve plain or garnished with chopped chives or sprigs of cilantro.