Mo-Beta Squash and Pear Soup

Squash is an excellent source of beta-carotene and fiber. The nutritional benefits of vegetables and fruits cannot be over emphasized. Attempts to use nutritional supplements to prevent cancer have sometimes led to poor health outcomes. Beta-carotene, when consumed in vegetable form, is associated with decreased rates of cancer however several studies demonstrated that beta-carotene, when consumed in supplement form, actually increased the incidence of lung cancer in smokers!!

You will notice that we prepare our soup by steaming. Not only do we feel this produces a better tasting soup than either baking or boiling, it also preserves 97% of the flavonoid activity. Flavonoids are an important class of anti-oxidants that have been associated with a reduced risk of heart disease, stroke and lung cancer. Reductions in flavonoid activity are substantial with other forms of cooking. Microwaving will reduce flavonoid activity by 97% and boiling by 66%.

1 Tbls. butter

1 Tbls. olive oil

1 onion, minced

2 shallots, peeled and sliced

1 3lb. squash, peeled and cut in half. Scoop put seeds and strings and reserve.

6 cups water

1 tsp. salt

3 medium sized bosc pears, seeded and cubed

1 Tbls. ginger, peeled and sliced

1 Tbls. ginger, peeled and grated

fresh chives

½ tsp. freshly ground pepper

¼ tsp ground nutmeg

Melt butter and oil in large heavy bottom dutch oven and cook over medium-low for 1-2 minutes.

Add shallots and continue to cook, stirring frequently, until shallots are translucent, about 3-5 minutes.

Add the seeds and strings to the shallot and butter mixture and cook a few minutes more until the mixture turns a deep yellow color. Add water, salt, and sliced ginger and bring to a boil.

Once boiling, reduce heat to medium low and place squash, pears, and sliced shallots in steamer basket. Grate 1 Tbls. ginger on top. Cover and steam for about 20 minutes, until very tender.

Remove pot from heat and transfer squash, pears, and shallots to a large bowl.

Strain the steaming liquid through a mesh strainer into the bowl with the squash. Discard the seeds and solids.

Puree in food blender.

Add in pepper and nutmeg and adjust seasonings to taste. Ladle into bowls and top with fresh chives.