Rob and I were in Hood River one Autumn day, and we decided to have dinner at Celilo Restaurant on Oak Street. Their chef is always whipping up exciting soups. This particular night he was featuring a butternut squash pear soup. Knowing that I love all things butternut squash, I had to try it. I loved it. I knew I needed to figure out how to make it, and I did.
I hope you enjoy it!
|Prep Time||15 minutes|
|Cook Time||60 minutes|
- 2 medium Onions chopped
- 1 medium Butternut Squash peeled and cut into 2 inch cubes
- 4 medium Pears peeled and chopped into roughly 1-inch pieces
- 1 quart Chicken Stock
- 4 tablespoons Butter
- 1 sprig Rosemary
- 1 cup Heavy Cream or more to taste and for desired consistency
- Sea Salt to taste
- Fresh Ground Black Pepper to taste
- In a 6-quart stockpot, melt the butter over medium-high heat, and add and sweat the onions.
- Add squash and pears and sweat those too a bit.
- Pour in the stock, enough to submerge solids.
- Add a rosemary sprig and bring to a simmer and cook until squash is fork tender, about 45 - 60 minutes.
- Remove rosemary. Puree with an immersion blender. Add about a cup of heavy cream.
- Season to taste.
Note: Soup will last up to 5 days in the refrigerator. Freezes well.