Butternut Squash and Pear Soup

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 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 sprig rosemary
  • Heavy cream
  • Salt, freshly ground black pepper and granulated sugar
Directions

In a 4-quart saucepan 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 sprig of rosemary and bring to a simmer and cook until squash is fork tender about 15 to 18 minutes. Remove rosemary. Puree with immersion blender. Add a touch of cream and season, to taste.


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