- Course: Hot Appetizer
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 85 Times
This is the ultimate fall soup. I break it out in October and make it through the winter. Of course, you can get these ingredients year-round, but I like to save it for the cooler months.
- 4 tablespoons (½ stick) unsalted butter
- 2 large onions, diced
- 1 medium butternut squash, peeled, seeded, and cut into 1-inch pieces
- 4 medium fragrant Bose, Anjou, or Cornice pears, peeled; 3 chopped into 1-inch pieces and 1 diced finely for garnish
- 1 quart reduced-sodium chicken or vegetable stock
- 2 rosemary sprigs
- ½ cup heavy cream
- Freshly ground black pepper
Heat the butter in a large pot over medium heat until melted and bubbling. Add the onions and cook until softened and starting to turn translucent. Add the squash and pears and cook 5 minutes.
Add the stock. The ingredients should be submerged in liquid. If not, add just enough water to do so. Add the rosemary, bring to a simmer, and cook until the squash and pears are very tender, about 45 minutes. Remove the rosemary sprigs.
Purée right in the pot with an immersion blender till smooth, or in batches in a blender.
Season with salt, pepper, and sugar to taste.
Place a heap of diced pear in the middle of each serving bowl, then surround with soup.
© 2006 David Lieberman
This recipe serves 10. Nutritional information includes 1/8 teaspoon of added salt per serving, but no added sugar.