A different take on traditional squash soup with the addition of another fall classic: pears.

In a 4-quart saucepan melt the butter over medium-high heat, and add and sweat the onions. Add squash and pears and sweat. Pour in the stock, enough to submerge solids. Add spring of rosemary and bring to a simmer. Cook until squash is fork tender, about 15 to 18 minutes. Remove rosemary. Puree with immersion blender or in batches in blender. Add a touch of cream and season to taste.