Friday, November 5, 2010

You Make Me Wanna Soup


We Tarts love a good soup and this one from Cristina's Restaurant in Sun Valley makes us wanna sang with some Salt-N-Pepa...

Hey yeah I wanna soup baby...

Soup soup ba-doop
Soup ba-doop
Soup ba-doop ba-doop ba-doop
Soup ba-doop
Soup ba-doop
Soup ba-doop ba-doop ba-doop

Here I go here I go here I go again
Girls what's my weakness? (Soup!)

Butternut Squash Soup with Pears, Apples & Leeks
adapted from Cristina's Cookbook
serves 5

1 Tbsp extra virgin olive oil
1 Tbsp butter
1/4 cup sliced leeks
1 cubed apple (save core for stock)
1 cubed pear (save core for stock)
1/2 Tbsp chopped fresh sage (reserve stalks for stock)
1/2 Tbsp fresh thyme (reserve stalks for stock)
1/8 cup of marsala wine
6 cups pear stock (recipe below)
3 cups roasted butternut squash (recipe below)
sea salt and pepper to taste

In a large pot, heat olive oil and butter. Add leeks, apples and pears. Sauté over medium heat until leeks are translucent, about 3 to 5 minutes. Stir in sage and thyme, cook 2 more minutes. Add wine, simmer for a few minutes, then add stock and squash. Simmer for an hour. Add salt and pepper to taste. (We used a good amount of salt as it needed it.) If you prefer a thicker soup cook 20 more minutes.

We puréed our soup and garnished it with pears sautéed in vegan butter and sage. The end result was delicious!


Roasted Butternut Squash

2 medium size butternut squash
1/2 Tbsp fresh thyme leaves
1/2 Tbsp fresh sage
1/2 Tbsp chopped garlic
sea salt and pepper to taste
1/4 cup olive oil
pinch of cinnamon

Preheat oven to 450˚

Cut squash in half lengthwise, seed, and place on baking sheet, skin side down. Sprinkle with all ingredients and drizzle with olive oil. Roast for 1 1/2 hrs or until soft. Cool, then scoop out squash from skin.

Apple-Pear Stock

1 gallon water
1 apple core
1 pear core
2 small leeks, green part only
2 celery stalks
2 cloves garlic
2 bay leaves
2 sprigs each of thyme and sage
1/2 tsp fennel seed
1/2 tsp nutmeg
2 Tbsp maple syrup

*The recipe called for 1/2 tsp celery seed, but we opted out and added a tsp of sea salt.

In a stockpot, bring ingredients to a rolling boil, then simmer for 30 min. Strain and reserve stock.


Oh, you make me wanna soup
Hey yeah, I wanna soup, baby


  1. Oh man, now I am never going to get that song out of my head! I have been on a pear kick, so I must add this to this list. Especially after our first snowfall today has me thinking of soup & fires!