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.
Servings Prep Time
8servings 15minutes
Cook Time
60minutes
Servings Prep Time
8servings 15minutes
Cook Time
60minutes
Ingredients
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.

 

 

 

 

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