Butternut Squash and Pear Soup

4 Tbsp butter
2 medium yellow onions, diced
1 medium butternut squash peeled, seeded and cut into 1-inch pieces
4 pears, peeled and chopped roughly into 1-inch pieces
32 oz low sodium DLM Chicken broth
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, add and sweat the onions. Add squash and pears and sweat them 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. Purée with immersion blender. Add a touch of heavy cream and season to taste.

Makes 4 to 6 servings
Prep Time: 20 minutes
Cook Time: 20 minutes

Allergy Warning: Contains Milk

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