Squash and Pear Soup
- 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
- Immersion or regular blender
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.