Acorn Squash & Pear Soup

My Bumblebee has the flu. After feeling lousy since Halloween afternoon and having run a fever for almost 48 hours, I took her in to see the doctor today and sure enough, she tested positive for Influenza type A. Poor kid. She's now on some flu meds and she'll definitely be home from school tomorrow and most likely Wednesday, too. The girls have only a three day school week this week due to a teacher convention, which means they're off from school on Thursday and Friday, so at least my Bumblebee won't fall too behind in school work. Then she'll have time to rest and also catch up on her schoolwork over the long weekend. Hopefully the flu won't make its way through our whole family, although it's going to be tough to avoid sharing a bug like this one, I think. I admit my throat feels a little scratchy today. And tomorrow is a Fall Run day, too! :(

I made this soup over the weekend and it was so delicious. Pureed vegetable soups like this one, and squash soups in particular, are one of my favorite fall comfort foods. I guess I made this one just in time for when some extra comfort was needed.


Acorn Squash & Pear Soup

2 medium acorn squash
3 ripe pears
1 small onion, chopped
1 Tbsp. chopped fresh ginger
1 Tbsp. packed brown sugar
salt and pepper

1. Preheat oven to 425 F.
2. Cut each acorn squash into wedges, remove seeds and membranes and place skin side down in a large shallow baking pan. Bake at 425 F for approximately 30-45 minutes or until squash is tender when pierced with a fork. Remove squash from oven and let cool to the touch.
3. When squash is cool enough to handle, scoop the flesh from the skin and into a saucepan. Scrape any liquid and caramelized squash juices that remain in the baking dish into the saucepan as well.
4. Peel and core the pears. Cut into chunks and add to the squash. Add the ginger.
5. Add 2 cups of water, 1/2 tsp. salt, 1/2 tsp. ground black pepper and heat squash mixture on stove over medium high heat until it begins to boil, stirring occasionally. Lower heat to medium-low and simmer for 20 minutes, stirring occasionally.
6. Remove from heat. Working in batches if necessary, spoon squash mixture into a food processor or blender and process until smooth. Pour soup into a heat proof bowl as you process the next batch.
7. When all squash mixture is processed and smooth, pour back into the saucepan and add the brown sugar. Heat the soup again until hot, adding additional water, if necessary for desired consistency. I often end up adding another cup of water at this point. Check for seasoning, adding salt and pepper, if necessary. Serve hot.