Friday, December 2, 2011
Korean Pear and Butternut Squash Soup - Simple and Very Satisfying
However, I could not find even 1 recipe for Korean Pear and Butternut Squash Soup, and even though Korean pears are a kind of Asian pear, they are different in that they are specifically from Korea and the growing/picking process is very special. Extreme care and optimal conditions produce a juicier, better-tasting pear than from other areas. Check out this video to see how it's done: https://picasaweb.google.com/105460061448067690736/MelissaSKoreanPearProgression#slideshow/5673098657005944354
Using a butternut squash-Bartlett pear soup recipe from Vegetarian Times as a starting point, then switching out the B-pear for the super-juicy K-pear, substituting shallots in for leeks, going full fat instead of light on the coconut milk (that's what was in my pantry), and then lifting the soup up where it belongs with a couple of tablespoons of cream sherry, you have Korean Pear and Butternut Squash Soup - simple and very satisfying. I hope Google takes notice.
Korean Pear and Butternut Squash Soup
3 Tbsp vegetable oil
1 medium shallot, minced
2 Korean Pears, peeled and cubed (eating 2-3 slices now is fine)
5 cups vegetable broth
1 can (14 oz.) coconut milk
1 tsp. fresh thyme
coconut chips, lightly sweetened with agave syrup then toasted*
1. Heat the oil in a stock pot over medium heat.
2. Add the minced shallots and cook about 5 minutes until golden.
3. Add the squash and pear cubes and saute 5 minutes.
4. Add the vegetable broth and bring the mixture to a boil.
5. Reduce heat and simmer the mixture about 30 minutes until squash is tender.
6. Remove from the heat and add the coconut milk.
7. Use an immersion blender to puree the mixture.
8. Return the pot to the stove on low-medium heat for 3 minutes until the soup is reheated.
9. Season with white pepper and salt.