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[personal profile] sapphire_storm
This vegetarian and gluten-free recipe was created by Chef Deborah Brunson. It was a fan favorite at a recent Longmont Farmers' Market, so we just had to share it with everyone.

Serves 4-6

Ingredients:

3 tablespoons olive oil
2 pounds butternut squash, peeled and cut into 1" cubes, about 4 cups
2 firm pears, peeled and cut into 1" cubes, about 2 cups
1 medium yellow onion, coarsely chopped
1 cup apple cider
4 cups vegetable stock
½ teaspoons salt
½ cup half and half
1 vanilla bean or 1 tablespoon vanilla paste or extract

Method:

Heat oil in a medium stock pot over low-med heat. Add squash, pear, and onion. Cook for 10-15 minutes, stirring occasionally, until onion is translucent.
Add cider and bring to a boil over med-high heat. Add broth and simmer on low-medium heat, stirring occasionally, until squash is tender, about 30 minutes.
Carefully transfer hot soup in batches to a blender (or use an immersion blender directly in the stock pot) and puree until smooth. Return to stock pot and add salt. Continue to cook uncovered on medium heat, stirring occasionally, until reduced by about half.
While soup is reducing, warm half and half over low heat just until it steams, being careful not to let it boil. If using a vanilla bean, split and scrape the bean into the half and half. If using vanilla paste or extract, simply add to the half and half as it warms. Stir into reduced soup and adjust seasoning as desired. Serve warm.

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