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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|Serving Size: 1 Serving (965g)|
|Recipe Makes: 4|
|Calories from Fat: 235 (38%)|
|Amt Per Serving||% DV|
|Total Fat 26.1g||35 %|
|Saturated Fat 15g||75 %|
|Monounsaturated Fat 7.6g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 78.5mg||24 %|
|Sodium 458.2mg||16 %|
|Potassium 2148.2mg||57 %|
|Total Carbohydrate 94.4g||28 %|
|Dietary Fiber 15.5g||62 %|
|Sugars, other 79g|
|Protein 12.5g||18 %|
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Calories per serving: 618
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