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Warming Up with Butternut Squash & Pear Soup
During the recent cold-ish front, I found myself craving soup. Not having pre-planned, I had to forage through what I'd bought at the market. So, I had 1 butternut squash, pears, and an onion. Hmmmmm... I'd heard of pairing butternut squash and apples, but not pears. I needed to make sure I wasn't about to create a massive disaster. Time to hit the internet. Fortunately, my complete addiction to the Food Network paid off and I found this great recipe for Butternut Squash & Pear Soup from Dave Lieberman. It was easy and very flavorful with a little bit of a tart bite from the pears. I will definitely be making this again. There's another cold-ish front around the corner. Grab your squash and pears at the market this weekend.  from Dave Lieberman of Food Network 4 tablespoons butter(personal note: I only used 2 tablespoons butter) 2 medium onions, diced (personal note: I only had one onion so that's what I used and it was fine) 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 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. (Note: If you don't have an immersion blender, you can put the ingredients in a regular blender or food processor, just be careful with the hot ingredients.)  related searches : Warming
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