pear and butternut soup...

 

with rosemary croutons

 

 

Butternut Squash and Pear Soup

Recipe courtesy Dave Lieberman

4 tablespoons butter

2 medium onions, diced

1 medium butternut squash peeled, seeded and cut into 1-inch pieces

4 pears, peeled and chopped into roughly 1-inch pieces

1-quart low sodium chicken stock, or enough to cover

1 sprig rosemary

Heavy cream

Salt, freshly ground black pepper and granulated sugar

Directions

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, to taste.