Butternut Squash and Pear Soup
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
salt, freshly ground black pepper and granulated sugar
Adapted From: Epicurious.com
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.