I really think this soup tastes like Thanksgiving in a Bowl. And it’s delicious. It freezes well, too. I make it at least twice a month, because it’s nice for lunches for me and the DH likes it for a quick dinner after a long work day. I make it ahead and then stick it in the fridge or freezer and he can quickly microwave it if I’m not home yet. It only it takes about half an hour to make from start to finish, so you can even make it after work for the family.
It’s also perfect because fall is approaching rapidly and nourishing and tasty soups are a great way to appreciate autumn bounty. I made this last batch with local-grown pears and knowing that I was supporting family farms made me feel extra cozy.
Enough talking, bring on the soup!
Step 1: Chop and Saute
Pear and Sweet Potato Soup
- 1 onion, chopped
- 2 cloves garlic, chopped
- 3 average to large-sized sweet
- 3-4 large Barlett pears, or a whole bunch of small ones
- 2 tbsps. Butter
- ¾ tsp. thyme
- 1 tsp. paprika
- 4-5 c. vegetable stock (choose one that’s MSG free)
Prick sweet potatoes all over with a fork and microwave on a potato setting until juices bubble out of the fork piercings. Saute onion and garlic (I have a pro tip on how to peel garlic like a master, here) in butter in a large soup pot until translucent. Core pears and dump into soup pot, along with the scooped out flesh of the sweet potatoes. Saute until you start to see the pears get a bit sautéed as well. Stir in thyme and paprika.
Step 2: Simmer and Blend
Add in vegetable stock and simmer on medium heat for about 20 minutes or until pears are cooked through. Blend with a hand blender while hot, or wait until cool and puree in blender. Garnish with a swirl of cream if you’re ritzy or just eat with a nice salad or hunk of fresh bread. Feel wholesome and nourished.