butternut pear and ginger soup

 

butternut, pear and ginger soup
 

olive oil

2 medium onions, diced

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

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

 chicken stock, enough to cover

 

In saucepan add and sweat the onions. Add squash and pears and sweat those too a bit. Pour in the stock, enough to submerge solids. Add fresh chopped ginger to taste and bring to a simmer and cook until squash is fork tender about 15 to 18 minutes. Puree with immersion blender, season, to taste.