Butternut Squash and Pear Soup Go Find Some Etiquette


What is the deal with BYOB and potlucks? It seems like every time I attend one of these parties, issues arise: No one labels their dishes (either with their name to get a container back or with ingredients so that others know what’s in the dish); some people bring cheap wine or booze, and others bring nice bottles, and the nice stuff always goes first. Do you hide your nice bottle of wine so that you still get some later in the evening? That doesn’t seem very gracious or in the spirit of sharing. Is there a way to BYOB/potluck successfully?-Potluck


Talking to my dear friend S, I found myself laughing so hard my eyes were watering. S was ranting on about people- their silly etiquette questions and refusal to speak up on how to handle what she thought were basic issues of standing up for yourself (I even faced my own- you can’t force people to take leftover beer). She declared she was having a girl’s night and we would all bring a dish, a bottle, and an etiquette question. I am still working on my question, but I think this soup will be a crowd pleaser. What’s your etiquette gripe?What are your favorite and least favorite holiday foods? What are your traditions?

  • 1 medium butternut squash (about 3 pounds)
  • 2 medium pears, peeled and chopped
  • 1 medium onion, chopped
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 spring of rosemary
  • 1 bell pepper (red)
  • 2 teaspoons minced fresh ginger root
  • 1 cup milk
  • 4 cups reduced-sodium chicken broth
  • 1 teaspoon salt
  • 1 Herbn’ Farm NW: Pike Place Herbs
  • goat cheese ,for garnish
  • bacon, for garnish

Peel and slice pear. Drizzle with olive oil and salt, roast 20 minutes until slightly caramelized. Place red pepper, onions, and garlic on a tray and roast. Cut squash in half; discard seeds. Place squash cut side down in a 15-in. x 10-in. x 1-in. baking pan, coated with cooking spray. Bake at 400° for 40-50 minutes or until tender. Place in bowl with lid and let steam for five minutes, and the skin will remove like magic. In a Dutch oven, sauté onion, garlic, and bell pepper in oil until tender. Add the garlic, ginger, and Herbn’ Farm NW: Pike Place Herbs; cook one minute longer. Stir in the broth, milk, pears, and squash, and second pear cubed. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Use an immersion blender to blend until smooth.


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3 Responses to Butternut Squash and Pear Soup Go Find Some Etiquette

  1. Your butternut squash soup looks so yummy! The ancient Chinese philosophy is centrally based on Confucianism which emphasizes filial piety. In the past, young Chinese people used to be more tolerant and forgiving towards their parents’ shortcomings. The significant change in generation Y’s attitude shocked me. My favorite holiday food is braised abalone with sea cucumber, shitake mushroom and broccoli. Least favorite is mooncake as it is too sweet for my liking. Too many traditions – Chinese New Year, Wesak Day, Dragon Boat Festival, Hungry Ghost Festival (Chinese Halloween), Mid-Autumn Festival, and Winter Solstice Festival.

    Liked by 1 person

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