At least it's pretty

Oh we are so very sick of winter here.

Six a.m. this morning I was shoveling 6 to 8 inches of very wet, very heavy snow at the end of the driveway so that my partner could go to work (poor thing, the local schools closed but she works 40 miles south). Two hours later I went back outside only to find that another 2-3 inches had fallen. This is lighter, but still wet and sticky. It clumps to everything, making the trees stunningly gorgeous... and I hope the power lines hold up. I took some pictures, and they turned out well enough to share.



However, it is heavy and cold and still coming down. Did I mention heavy. It's not yet noon and I've been out twice shoveling already and haven't even touched the majority of the driveway. I'll have to do that before my Sweetie gets home... I don't think our little sedan could get to the garage right now.

In light of this endlessly dreary winter, I must share the following soup recipe. I made it a couple of nights ago and it is so good.

Curried Roasted Squash & Pear Soup
Adapted from The Essential Eating Well Cookbook ©2004

1½ pounds butternut squash, peeled, seeded and cut into ¾" cubes
6 ripe but firm Bartlett pears, peeled, cored and cut into ¾" cubes
2 Tbsp extra virgin olive oil, divided
1 tsp granulated sugar
Freshly ground pepper
½ cup water, or more if necessary
⅓ cup finely chopped shallots
1 Tbsp dark brown sugar
1 2½" cinnamon stick
2 tsp curry powder
½ tsp ground cardamom
¼ tsp ground coriander
⅛ tsp cayenne pepper
6 cups reduced-sodium chicken or vegetable broth

1. Preheat oven to 400 degrees F.
2. Toss squash and pears with 1 Tbsp olive oil and the granulated sugar in a large baking pan with sides. Season with fresh pepper. Drizzle with water.
3. Roast squash and pears until both are tender, 30 to 40 minutes. Stir after 20 minutes and add a little more water if necessary to prevent burning. When done, remove from oven and add 2 cups of broth to pan. Use a wooden spoon to scrape up the caramelized bits around the edges.
4. With food processor or blender, puree squash and pears in the broth, adding more broth if necessary.
5. Heat the remaining 1 Tbsp oil in a large soup pot over medium heat. Add shallots and cook, stirring, until softened but not browned, 3 to 5 minutes. Add brown sugar and spices. Cook, stirring, until nicely fragrant, about 2 minutes more.
6. Add squash-pear puree and remaining broth. Bring to a simmer. Reduce heat to low and simmer for 25 to 30 minutes, until the flavors are well balanced. Taste for salt, adding more if necessary. Discard cinnamon stick, and serve.

Makes about 8 cups of soup, 181 calories per cup.