Butternut Squash & Pear Soup

1 review, 4 star(s). 100% would make again

Ready in 25 minutes

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.


4 tablespoons Butter; unsalted
2 Onion; diced
1 Butternut squash; peeled, seeded, cubed
4 Pears; peeled, chopped
1 quart Low Sodium Chicken Stock
1 sprig Rosemary
1/2 cup Cream; to taste

Original recipe makes 4



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.

Verified by stevemur
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Calories Per Serving: 618 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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