Thought for Food

Ingredients:

• 1 spaghetti squash
• 1 butternut squash
• 1/4 cup extra virgin olive oil
• 1 medium red onion, finely chopped
• 2 stalks celery, finely chopped
• 2 cloves garlic, chopped
• 1/4 cup flat-leaf parsley, chopped
• 2 tablespoons balsamic vinegar
• 1 Bartlett pear, peeled, cored and cubed
• 1/2 teaspoon dried basil
• 1 teaspoon fennel seeds
• 4 cups vegetable stock
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• pepper to taste

Garnish

• Extra virgin olive oil
• fresh basil, chiffinade
• Parmesan cheese, shaved

Directions:

1. Pre-heat oven to 350 F. Cut the squash in half and scoop out the seeds. Place cut side down in baking pan along with a half cup water. Bake for 45 minutes or until tender. Remove from oven. Let cool for a few minutes and remove the flesh from the skin.
2. Pre-heat olive oil n a 5 quart saucepan. Add onion and saute for 5 minutes or until translucent. Add the celery, garlic, parsley, balsamic vinegar, dried basil and fennel seeds. Cook for a further 5 minutes.
3. Add vegetable stock, bring to a boil, reduce heat and simmer for 15 minutes, stirring frequently.
4. Puree the soup in a blender or with an immersion blender, until smooth. Return to heat, taste and adjust salt and pepper to taste.
5. To serve, drizzle with olive oil, garnish with basil and Parmesan.