O’ Holy Night! I just got done making my first soup of the winter season. I could have eaten wayyyy too much, it was THAT good! Butternut squash, pears, half and half, and almond butter make this soup so delicious and different than most butternut soups. Highly recommended!
Preparation
1. Make soup: Heat oil in a wide 5- to 6-qt. pot over medium-high heat. Add squash, yellow onion, pear, 1 tsp. salt, and the pepper. Sauté until squash starts to brown, 15 to 20 minutes.
2. Add broth, cover, and bring to a boil. Reduce heat to a simmer and cook until squash is tender, 10 to 15 minutes. Remove from heat.
3. Add half-and-half and almond butter to broth mixture. Whirl soup in batches in a blender until very smooth. Return soup to pot and cover.
4. Make topping: In a medium bowl, gently toss together radishes, green onions, pumpkin seeds, feta, and chile.
5. Reheat soup just to a simmer, if needed. Stir in lime juice and brown sugar, and add more salt to taste if you like. Ladle into bowls and serve with topping and lime wedges.
