Butternut Squash Soup with Ginger, Sage, Pear & Pama

Ok, the real reason I am making this soup this morning is not just because I used one quarter of my Butternut Squash last night and I can’t stand the possibility of the rest going to waste. The truth of the matter is that I can’t seem to stop cooking.

Maybe it is Mike Dooley cheering me on. “Don’t stop; just keep doing what you’re doing and let The Universe worry about the ‘Blessed How’s’.” I haven’t worked at a job for a few years now (ok, three!) and I keep trying new ideas, but just like Goldilocks discovered, I have found something “not quite right” with most of them.

“Do what you love” the guru’s all say. Well, I’m clicking my heels and trusting that in that whole wide world out there in cyberspace, some of you will like this blog, decide to follow us and spread the word…socially, organically, virtually. Please.

Anyway, I do love to cook and as I have said before, I find it meditative. That’s probably what is driving me to share my beliefs with you, believe there is a you out there, and share this recipe that is currently filling my house with a yummy aroma.


¾ Butternut Squash, peeled, seeded and cubed-If you have a whole one use it; this isn’t science!

6 Baby Carrots, sliced-You could also use 1 regular sized carrot, I just happen to have baby carrots in my vegetable bin

1 Celery Stalk, sliced

1 small Yellow Onion, diced

1 White Pear, peeled and diced

2 Sage Leaves, cuts into strips (I use this amazing herb scissorthat my BFF Betsy sent me a few years ago after I threatened to steal hers.)

2 inch piece of fresh Ginger, chopped

2 cans lowfat, no MSG Chicken Broth (29 oz.-feel free to use a 32 oz container, if that is what you have)

¼ cup PAMA  ( I actually went into our Liquor Cabinet looking for Sherry, which we didn’t have. I found this that our wonderful friend’s Janie and Steve gave us for our wedding and I believe it will do the trick.)

1 Tbsp Butter

1 Tbsp Olivextra Oil

¼ cup Organic Half and Half


Melt butter and oil in small soup pot. Add sage and ginger and cook for 1 minute, stirring a couple of times. Add onion & celery and cook for another minute or so, again stirring once or twice. Add the rest of the fruit and vegetables, some S&P to taste and cook for 12-15 minutes, or until the squash is fork tender.

Add the chicken broth and Pama and simmer for 30-45 minutes.


Remove vegetables from the soup (do your best to get it all, including those pesky little pieces of onion). I used a net like contraption on a wooden handle, which I got a million years ago from a store inConnecticut, where I took Chinese Cooking classes. You can use a slotted spoon if that is what you have). Place in the bowl of a Food Processor with knife blade and pulse to combine into a smooth paste.


Return to soup pot and combine with broth. Add half and half and cook for another 5 minutes on low.

Enjoy! You could easily make this Vegan by replacing the Chicken Broth with Vegetable Broth and omitting the butter and half and half. The soup is delicious without the added half and half. For some reason, I felt compelled to add it.

I know I’m not supposed to be the one to tell you how good this is. You need to discover this jewel on your own; to relish that hint of pear and derive aromatic “hits” off of the velvety sage. Will you please try this and let me know if you fall in love…..or not!

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