Butternut Squash and Pear Soup

Rob and I were in Hood River one Autumn day, and we decided to have dinner at Celilo Restaurant on Oak Street.  Their chef is always whipping up exciting soups.  This particular night he was featuring a butternut squash pear soup.  Knowing that I love all things butternut squash, I had to try it. I loved it.  I knew I needed to figure out how to make it, and I did.

I hope you enjoy it!

Print Recipe

Butternut Squash and Pear Soup

The pairing of butternut squash and pears might not seem natural, but once you taste it, you will change your mind.

Course

Main Dish

Cuisine

American

Prep Time

15 minutes

Cook Time

60 minutes

Servings

servings

Ingredients

• 2 medium Onions chopped
• 1 medium Butternut Squash peeled and cut into 2 inch cubes
• 4 medium Pears peeled and chopped into roughly 1-inch pieces
• 1 quart Chicken Stock
• 4 tablespoons Butter
• 1 sprig Rosemary
• 1 cup Heavy Cream or more to taste and for desired consistency
• Sea Salt to taste
• Fresh Ground Black Pepper to taste

Course Main Dish Cuisine American Prep Time 15 minutes Cook Time 60 minutes Servings servings Ingredients 2 medium Onions chopped 1 medium Butternut Squash peeled and cut into 2 inch cubes 4 medium Pears peeled and chopped into roughly 1-inch pieces 1 quart Chicken Stock 4 tablespoons Butter 1 sprig Rosemary 1 cup Heavy Cream or more to taste and for desired consistency Sea Salt to taste Fresh Ground Black Pepper to taste

Instructions

1. In a 6-quart stockpot, melt the butter over medium-high heat, and add and sweat the onions.  
2. Add squash and pears and sweat those too a bit.  
3. Pour in the stock, enough to submerge solids.  
4. Add a rosemary sprig and bring to a simmer and cook until squash is fork tender, about 45 - 60 minutes.
5. Remove rosemary. Puree with an immersion blender. Add about a cup of heavy cream.
6. Season to taste.

Recipe Notes

Note: Soup will last up to 5 days in the refrigerator.  Freezes well.