In a 4 qt saucepan, melt the butter over medium high heat.
Add and sweat the onions.
Add squash and pears and sweat for a bit.
Pour in stock. Enough to submerge veggies.
Add sprig of rosemary.
Bring to simmer for 15 to 18 minutes.
Purée with immersion blender.
Add a touch of cream. Season to taste.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (709g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 209 (45%)|
|Amt Per Serving||% DV|
|Total Fat 23.3g||31 %|
|Saturated Fat 13.1g||66 %|
|Monounsaturated Fat 7g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 63.9mg||20 %|
|Sodium 607.2mg||21 %|
|Potassium 1264.1mg||33 %|
|Total Carbohydrate 57.3g||17 %|
|Dietary Fiber 8.4g||34 %|
|Sugars, other 48.9g|
|Protein 11.3g||16 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 461
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