Butternut Squash and Pear Soup

Ingredients

• 4 tablespoons butter 
• 1 medium butternut squash peeled seeded cut into 1-inch pieces
• 6 servings cup heavy whipping cream 
• 1 quart chicken stock low sodium to cover
• 2 medium onion diced
• 4  pears peeled chopped
• 1 sprig rosemary 
• 6 servings pepper black freshly ground

Equipment

• sauce pan
• immersion blender

Directions

1. In a 4-quart saucepan melt the butter over medium-high heat, and add and sweat the onions.
2. Add squash and pears and sweat those too a bit.
3. Pour in the stock, enough to submerge solids.
4. Add sprig of rosemary and bring to a simmer and cook until squash is fork tender about 15 to 18 minutes.
5. Remove rosemary. Puree with immersion blender.
6. Add a touch of cream and season, to taste.