Butternut Squash and Pear Soup

  • Level: Easy
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 4 to 6 servings
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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


  1. 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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