Soup is a great way to nosh without getting too full before Thanksgiving dinner! This soup combines the sweetness of pears and butternut squash to spectacular results.
- 4 tablespoons butter
- 2 medium yellow onions
- 1 medium butternut squash, cubed small
- 4 Bartlett pears, cubed small
- 4 cups chicken stock
- 1/4 teaspoon cinnamon
- 1 sprig rosemary
- Half & half (optional)
- Salt and freshly ground pepper
In a large saucepan over medium-high heat, melt butter and sauté onions until translucent. Add pears and squash, sprinkle with the cinnamon and season, cook until slightly browned. Add rosemary and chicken stock until covered, simmer for around 20 min or until squash is fork tender. Remove rosemary sprig and puree. Add half & half if desired and season, both to taste.