Butternut Squash and Pear Soup
The pairing of butternut squash and pears might not seem natural, but once you taste it, you will change your mind.
peeled and cut into 2 inch cubes
peeled and chopped into roughly 1-inch pieces
or more to taste and for desired consistency
Fresh Ground Black Pepper
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.
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