I hadn’t planned on making a butternut squash soup for the blog because, let’s face it, the food world is full of recipes for this delicious soup and the talented foodies out there are always coming up with wonderful new twists on the original. But then I came across this recipe from Better Homes and Gardens in my inbox and I couldn’t resist making it!
Crab and spicy pear salsa?! Never in a million years would it occur to me to put this on the soup but I have to tell you it creates one heck of a delectable dish! There are so many strong flavors in this recipe but they all complement one another beautifully. And it looks so pretty that it’s great for dinner guests as well.
I used my own recipe for the soup but followed the salsa recipe to a T – except for the bacon. They add little bits of bacon at the end and if I had some prosciutto or pancetta on hand, I would have used it. If you want it to look pretty when you serve it, serve the salsa separately in a bowl and let everyone serve themselves. That way it won’t sink before you get it to the table!
I used a Thai chile pepper instead of a jalapeno but whatever you use, be sure to keep in mind your family’s tolerance for heat. The recipe calls for 2 teaspoons which I find a little over the top for the average person so I reduced it to 1 for the purpose of the blog. If you’re a heat lover like me though, go for the 2!
What I loved about this salsa is that it tasted like a hint of spring with it’s pear and lime flavors. As much as I love winter comfort foods, I know it won’t be long till the fresh flavors of lighter food will be calling to me. In this dish, you get the best of both worlds. So dig in and enjoy the healthy goodness of this easy yet elegant meal. Cheers!
- Butternut Squash Soup
- 1 tablespoon extra virgin olive oil
- 1 cup leeks, finely chopped
- 3/4 cup carrots, finely chopped
- 1 celery rib, finely chopped
- 1 apple, finely chopped
- 1 small butternut squash, peeled, chopped, seeds discarded
- 3 cups chicken or vegetable broth
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cayenne
- 1/4 teaspoon smoked paprika
- kosher salt and freshly ground pepper to taste
- 6 ounces of cooked crabmeat or imitation crabmeat
- Spicy Pear Salsa
- 1 cup pear, chopped ( I used Bosch)
- 1 tablespoon red onion, chopped
- 1 teaspoon jalapeno chile pepper, seeded and finely chopped
- 2 teaspoons fresh cilantro, snipped
- 1 teaspoon lime peel, finely shredded
- 2 teaspoons fresh lime juice
- Heat oil in large pot medium-high heat. Add the leeks, carrot, and celery and sauté for 5 minutes. Lower the heat if the vegetables begin to brown.
- Add the butternut squash, apple, and broth. Bring to boil. Reduce to a simmer, cover, and simmer for 30 minutes or so, until the squash and carrots have softened.
- Use an immersion blender to purée the soup, or work in batches and purée the soup in a standing blender. (if using a blender, let the soup cool a little first)
- Add nutmeg, cinnamon,cayenne and smoked paprika. Add crabmeat. Add salt and pepper to taste.
- In a small bowl combine pear, red onion, jalapeno pepper, cilantro, lime peel, and lime juice. Spoon salsa onto each individual soup serving or place bowl on dinner table and let guests serve themselves.