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Butternut Squash and Pear Soup

Adapted By Brennan's 27 Sep 2018

Serving Size: Serves 4-6


4 Tablespoons butter

2 medium onions, diced

1 medium butternut squash peeled. seeded and cut into 1 inch pieces

4 pears, peeled and chopped into roughly 1 inch pieces

1 quart low sodium chicken stock or enough to cover

1 rosemary sprig

heavy cream

salt, freshly ground black pepper and granulated sugar

Adapted From:

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.