Butternut Squash and Pear Soup

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 coo****il squash is fork tender about 15 to 18 minutes. Remove rosemary. Puree with immersion blender. Add a touch of cream and season, to taste


You can use cooking spray to save on calories and not bother with the heavy cream. I never sweeten mine but if you find it not sweet enough, you could use splenda, I think I'd use brown sugar splenda.

uuuummmm i'm sorry but that recipe is so sexy.... 

T.

I totally agree T.  Sweating onions, squash and pears does sound sexy.  And it's oh so decadent to indulge in when it's done too. 

Hey Tracey, what kind of pears do you suggest?? I know Bartlett pears are used for canning, so I assume those?? Bosc pears are for eating.  Thanks!!  Patti K.

Patti,

I usually use Bartlett but I've used Bosch as well.  It was good with both of them.