Butternut Squash and Pear Soup

By Dolllady1030

a wonderful combination of flavors

an immersion blender is an invaluable tool when pureeing soups.

Ingredients

• 3 leeks
• 1 tbsp butter or oil
• 1 butternut squash
• 2 pears (bartlett or D'anjou), cored and diced
• 28 + oz chicken broth
• 8 oz water
• 1/4 tsp salt
• 1/4 cup brandy
• 1/4 cup half and half (i use fat free)
• 1/4 tsp cinnamon
• 1/8 tsp ginger
• 1/8 tsp nutmeg

Preparation

Step 1

-cut squash in half and remove seeds
-heat oven to 350 deg and place squash, cut side down on baking sheet lined with foil and roast for 45 min to 1 hour; when cool, scrape from skin

-saute sliced leeks in butter or oil until soft, about 3-4 min.
-add broth, water, roasted squash, pears, salt and simmer for 45 min to 1 hour

-puree soup in processor in batches or use an immersion blender
-add brandy, half and half and spices