Butternut Squash and Pear Soup Recipe

6

Ingredients

4 Tbsp (1/2 stick) unsalted butter
2 large onions diced
1 medium butternut squash – peeled, seeded and cut into 1 inch cubes
(tip: Trader Joe’s sells butternut squash in containers prepared as above)
4 medium fragrant Bosc, Anjou, or Comice pears peeled and cored– 3 chopped into 1 inch pieces – 1 finely diced for garnish
1 qt reduced sodium chicken or vegetable stock (I use chicken)
2 fresh rosemary sprigs
1/2 cup heavy cream
Season to taste with fresh ground pepper, salt and sugar if needed.

Preparation

Step 1

Heat butter in a large stock pot over medium heat until melted and bubbly.

Add onions and cook until soft and starting to turn translucent.

Add squash and pears and cook 5 minutes.

Add stock. Ingredients should be just submerged in liquid. If not, add just enough water to do so.

Add rosemary sprigs, bring to a simmer and cook until squash and pears are very tender, about 45 minutes.
Remove rosemary sprigs.

Puree right in pot with immersion blender until smooth, or in batches in a blender or food processor.

Add heavy cream and mix thoroughly.
Season with salt, pepper and sugar to taste if needed.

Use diced pear as garnish when served if desired.