Squash and Pear Soup

Squash and Pear Soup

Ingredients:

• 1 medium butternut squash, peeled and cut into 1" cubes
• 1 medium onion, diced
• 4 pears, peeled and diced into 1/2" cubes
• 2 cups heavy cream
• 3 Tbsps butter
• 1/4 cup flour
• 4 cups chicken or vegetable stock (optional)
• Fresh Nutmeg

Equipment:

• Immersion or regular blender

Total time: 1 hour, 15 minutes.

Place the butternut squash in enough water to cover the cubes.  In another pot, saute the onions in the butter until opaque.

When the squash in almost done, add 3/4 of the cubed pears and finish cooking.  Add the flour to onions, making a roux, and let cook a few minutes on low heat.

Drain the squash and pears, reserving the liquid.  Add the vegetables to the roux with a bit of the cooking liquid and mix thoroughly. Use the immersion blender and a bit more of the reserved liquid to create a smooth mixture (or cool first then use a standard blender and mix the onions, squash and pears).

Next add up to 4 cups of either chicken stock, vegetable stock, or the reserved liquid.  Salt and pepper to taste.

Next add 2 cups of the heavy cream and 1/2 teaspoon of fresh nutmeg.  Salt and pepper to taste again.

Finally add the remainder of the dices pears and cook on low to medium heat for 10 minutes.