Squash and Pear Soup

Squash and Pear Soup

Ingredients

1 Tbsp. pure olive oil
1 pkg. (8 oz) of cleaned and cut chopped onions
1 pkg. (20 oz)of cleaned and cut butternut squash - 1/4 inch dice
3 medium Bosc or Anjou pears, peeld, cored and quartered
1 carton (32 oz) vegetable culinary stock
1 Tbsp. minced thyme
salt and pepper to taste

How we make it

Heat oil over medium heat in a large stockpot.
Add onions and squash. Cook, covered, stirring
occasionally, 10 minutes.

Add pears, stock and thyme. Bring to a boil; reduce
heat to low and allow to simmer about 25 minutes until
squash and pears are tender

Puree until smooth in a blender *
Season with salt and pepper to taste
Ladle into warm bowls to serve


* For the smoothest consistency, use a conventional
blender. Ladle small batches (about 2 cups) at a time into
blender. Puree until smooth. Return soup to pot and reheat
on low.