Cooking Class: Catalan Cuisine

Cooking Class: Catalan Cuisine

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One of the best things about market shopping, eating out and taking cooking classes around the world is bringing new ideas and recipes home! This is the basis for a new international cooking series I’m adding to my blog. When inspiration strikes, I’ll add a new travel inspired recipe. Today I’m starting with an adaptation of the butternut squash soup I made at Barcelona Cooking.


Butternut Squash & Pear Soup with Fig and Gorgonzola

Ingredients for Soup

  • 1 medium to large butternut squash
  • 3 pears
  • 1 onion
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 cup vegetable stock
  • Salt and Pepper

Ingredients for garnish

  • 1 fig
  • Gorgonzola to crumble


  1. Heat butter and olive oil over medium/high stove. Add chopped onion, butternut squash and pears. Saute for 10 minutes or until softening.
  2. Add the vegetable stock, plus salt and pepper to taste. Bring to a boil then simmer for 15 minutes.
  3. Remove from heat. Using an immersion blender, blend until smooth
  4. Top with thin slices of fig and crumbles of Gorgonzola



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