Butternut Squash & Pear Soup
A great soup year-round though at its best September-December. This 20 minute soup goes well before a meal or on it's own.
Yield: 4 Ready in 25 minutes
9 people trying soon
Butternut Squash & Pear Soup Preparation
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.
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Butternut Squash & Pear Soup Reviews
[I posted this recipe.]
5 years, 1 weeks, 3 days, 13 hours, 49 minutes ago