Recipe courtesy of Dave Lieberman
Show: Dave Does
Episode: Holiday Gifts
Save Recipe Print
Total:
40 min
Prep:
20 min
Cook:
20 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

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.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Butternut Squash Soup

Recipe courtesy of Food Network Kitchen

Roasted Butternut Squash

Recipe courtesy of Robin Miller

Roasted Butternut Squash

Recipe courtesy of Ina Garten

Caramelized Butternut Squash

Recipe courtesy of Ina Garten

Mashed Butternut Squash and Pears

Recipe courtesy of Danny Boome

Butternut Squash Soup

Recipe courtesy of Jeffrey Waite

Butternut Squash Soup

Recipe courtesy of Food Network Kitchen

Butternut Squash Soup

Recipe courtesy of Ree Drummond

Butternut Squash Soup

Recipe courtesy of Katie Lee

Browse Reviews By Keyword

          Latest Stories