- 10
Ingredients
- 3 each mediumsize Bosc Pears (about 2 lbs.) cored & sliced 1"
- 1 each Butternut Squash (about 2 1/2-3 lbs.) cut in half & seeded
- 1 Tbs fresh Ginger, peeled & minced
- 1 each Yellow Onion (about Â3/4 lbs.) diced 1/4"
- 3 oz. Butter, cubed
- 2 qt. Chicken Stock (low sodium if canned)
- 3/4 cup Heavy Cream
- 3 Tbs Chives, sliced 1/4"
- 1 tsp Kosher Salt
- 1/2 tsp fresh Ground Pepper
Preparation
Step 1
Roast the Butternut Squash, cut side down, in a 325º over for approximately 45 minutes or until the thickest part can be easily pierced with a fork. Set aside to cool for 15 minutes then scoop the meat of the squash from the skin, you should have approximately 3 cups.
Melt the butter over medium heat then sauté the onions until translucent. Add the Pears and Ginger then cook for approximately 10-15 minutes until the pears are tender.
Add the Squash and Chicken Stock, mix well, and simmer over a low medium heat for approximately 20-30 minutes. At this point the pears should start breaking into smaller pieces.
Remove from the heat and stir in the Heavy Cream. Puree the soup (in a blender or food processor) in small batches and strain through a mesh strainer. Discard the pulp.
Add the Chives, Salt and Pepper. Check and adjust the seasoning to your taste.
Serve & Enjoy.