Recipe By Brandon McDearis and Photo by Michelle Holihan
When you see the words “butternut squash” and “soup” used in the same sentence, then you can be sure that fall has indeed arrived. This month’s recipe is not only light and refreshing, but it is also chock full of nutrients. A cup of this soup can be sufficient fuel when used as a preworkout snack, but it can also make for a great recovery meal after a day out on the pedals or a long run on the trail. It can be a nice addition to a multicourse meal as well, if you happen to be entertaining friends and family. The recipe serves 8.
– 1 butternut squash (peeled and diced)
– 1 pear (peeled and diced)
– 1 red onion (peeled and diced)
– 2 tablespoons olive oil
– ¼ cup cream sherry
– 2 cups vegetable stock
– 1 tablespoon salt
– 2 teaspoons black pepper
– 2 teaspoons dried thyme
– ½ teaspoon cinnamon
– ½ teaspoon nutmeg
– ½ teaspoon coriander
– 2 tablespoons brown sugar or ¼ cup of honey
– 1 tablespoon freshly chopped rosemary (optional)
* Saute the butternut squash, pear, and onion with the olive oil in a heavy-bottomed pot until soft. About 5–10 minutes at medium-high heat.
* Add the sherry and continue stirring for 1 min.
* Add the vegetable stock and remaining ingredients. Stir thoroughly, reduce heat to low-medium and allow to simmer for 20–30 minutes.
* Puree soup in a blender and return to the pot to reheat.
* Add additional stock or water for a thinner consistency or continue simmering/reducing for a thicker consistency.
* Adjust seasoning to your preference.
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Brandon McDearis is a personal chef working in the Charlotte area. He currently owns and operates Your Way Cuisine, www.yourwaycuisine.com. In addition to his culinary training, Brandon also holds a Bachelor of Science degree in foods and nutrition, with a concentration in dietetics. He primarily focuses on healthy cooking and addressing specific dietary needs of everyone from professional and amateur athletes, to busy families and elderly people.