Butternut Squash & Pear Soup

Butternut Squash & Pear Soup Ingredients

4 tablespoon Butter unsalted	1 quart Chicken stock low sodium
2 Onion diced	1 sprig Rosemary
1 Butternut squash peeled, seeded, cubed	1/2 cup Cream to taste
4 Pears peeled, chopped

Instructions for Butternut Squash & Pear Soup

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 with salt and pepper, to taste.

Main Ingredient: SquashCuisine: American

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