While you might love a good butternut squash soup, ’tis the season to switch things up with apples, pears, and a head of cauliflower. And if you’ve ever made a cauliflower mash, you know only good things can come from adding smoky bacon fat to a puree that’s already lush and velvety.
A sprinkling of allspice, nutmeg, and thyme add a bit holiday panache to this pear and apple soup that – frankly – feels just like a warm hug.
Serve soup alongside Stuffed Acorn Squash for cozy meal that packed with delicious nutrition.
Pear And Apple Soup
- 1/2 lb bacon
- 1 onion
- 1/2 head cauliflower
- 2 carrots
- 5 pears
- 2 apples, (not granny smith)
- 2 tsp. raw honey
- 1/2 tsp. fresh thyme
- 1/4 tsp. ground allspice
- 1/4 tsp. nutmeg
- 3 c chicken stock
- 1/4 c cream
- white pepper, to taste
- coarse sea salt, to taste
- 4 green onions
- Dice the bacon. Peel and chop the onion. Cut the cauliflower into 1 inch chunks and cut the carrots into rounds. Peel, core and cut pears and apples into chunks.
- Sautee the bacon in your stock pot. Remove the bacon when crisp with a slotted spoon and set aside.
- Pour off most of the bacon fat so that what is left just covers the bottom of the pot. Add onion, cover pot and cook on low for 10 minutes or until onion is translucent.
- To the onions, add honey, cauliflower and carrot. Cover and cook on medium heat for another 10 minutes.
- Add the apple, pear, thyme, allspice and nutmeg. Cook while stirring frequently for 7 minutes.
- Add chicken stock, bring to a boil, then turn down to a simmer and cook covered, until cauliflower, apples and pears are are tender.
- Use an immersion blender or blender to process soup to smooth consistency. Stir in the cream, salt and white pepper to taste.
- Serve with the bacon bits and optional pecorino cheese and chives sprinkled on top.