Ahhhh, Thanksgiving week has finally arrived and I am officially catching feelings for Fall. I am in New York visiting my brother and his family. The second I stepped out of the taxi, snowflakes were falling down on the crisp leaves covering the driveway. It’s nice to have cooler weather and to actually experience a seasonal change.
Fall feelings are wrapped in something warm, toasty and the color orange. All of that describes my favorite fall recipe, Butternut Squash and Pear soup. I first had this at a birthday brunch a few years ago and made it the very next day! I fell in love with this soup and tomato pie. When Sassy cooks, it has to be delicious and easy. Thankfully, we had all of the necessary ingredients at home and I was able to whip it up this afternoon for a quick and tasty lunch.
BS+P Tips:
- This soup is so rich with pears that you can skip the heavy cream.
- If you wanted to make it thicker, full-fat coconut milk would be a great dairy-free substitute.
- I would recommend using grass-fed butter, coconut oil or ghee as a fatty base.
- Use chicken bone broth instead of stock to heal your gut lining and reduce intestinal inflammation.
- Terrible knife skills? Trader Joe’s sells pre-cut butternut squash to save yourself the hassle.
- Pressed for time? Use these Instant Pot directions.
- Set to “SAUTE” setting on Instant Pot.
- When ‘HOT” appears on the screen, add fatty base, onions, salt, and pepper.
- Sauté until onion is a bit soft.
- Add the rest of the ingredients and stir to mix.
- Close the lid tightly, make sure the vent release valve is on “CLOSE”.
- Set to “MANUAL” and set the timer for 10 minutes.
- When the timer goes off, pressure release naturally. When it’s completely depressurized, open the lid carefully.
- If you have an immersion blender, pureé, right in the pot.
Voila! Now you can gobble, gobble this tasty and healthy treat. I hope y’all enjoy this week with your family and friends. May you have a happy & healthy Thanksgiving.
xx,
Sassy
