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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By Chef #1570916
on December 18, 2011
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The flavor of this soup is excellent, plus it is quick and easy to make. I used precut squash from the produce section to save some time and omitted the cream to save some calories. We did not miss the cream at all, the soup is good enough on it's own. One thing I would change next time is to use less broth as the soup was a little thin (maybe the cream would have helped that, but I really doubt it would have been enough.
By Chef #1505003
flushing, 72
on November 24, 2011
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Butternut squash is supposed to be savory... That was however offset by the sweetness of the pears (I used Bartlett pears and the rosemary did nothing to help the flavor. I have a potful of soup I'm debating on serving or throwing away....
By amberkelly
on November 17, 2011
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This is a great recipe. I develop the flavors a little more by oven roasting the squash with rosemary, S&P and EVOO at 425 for 30 minutes then I add to the soup pot with the pears. This recipe freezes really well too.
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