Butternut Squash Soup with Pear, Pine Nuts and Graham Cracker Crumble

Finally, this weekend, there was a bit of sunlight.

After weeks of grey weather, there was sunshine and the bitter cold faded into a milder, more bearable temperature.

I knew the day would be spent outside in the park running in the mud, the ground still damp from this past week’s rains. So I wanted something warm, comforting, with subtle sweet notes from the pear and a crunch.

This butternut squash soup is so simple, and you can make large batches and freeze for later. With ground toasted Graham crackers with wheat germ, it gives the right amount of texture to a smooth and creamy soup.

Butternut squash is packed with Vitamin C, E, A, Folate, Calcium, Potassium and DHA Omega 3. With wheat germ, and pine nuts, also containing DHA Omega 3, Protein, Potassium, and other vitamins and minerals, it is good to know that good comforting meals can be very good for you and your kids.

Butternut Squash Soup with Pear, Pine Nuts and Graham Cracker Crumble

One medium butternut squash, about 2 2/1 cups chopped into cubes

1 onion, peeled and sliced

1 pear, peeled and cut into chunks

1 tablespoon canola oil

1 tsp grated nutmeg

1 tsp cinnamon (optional)

2 graham crackers

1 tablespoon pine nuts

1 tablespoon wheat germ

1 teaspoon chopped walnuts

1. In a large pot, heat the oil on medium heat and cook the onions until pale and soft, about 5 minutes.

2. Add the butternut squash and pear and saute for 5 minutes. Add the nutmeg and cinnamon.

3. Fill the pot with water, covering the butternut squash completely. Bring the heat to high and bring to a boil. Cover and simmer for 30-40 minutes, or until the squash is very tender when pierced with a fork.

4.In the meanwhile, toast the wheat germ, pine nuts and graham crackers in the toaster oven for 3-4 minutes, then crush the graham crackers into small pieces in a processor or a grinder (I use a hand held spice pounder).

5. Using a hand-held blender, blend the butternut squash, pear and onions until completely smooth.

6. Serve into individual soup bowls and sprinkle with the graham crackers, pine nuts and cilantro.

Tags: Lunch, Soup, Vegetarian