The MVP of soup season.
What's better than bundling up in a blanket on the couch with a big bowl of soup? This is the coziest, heartiest, easiest recipe and without fail the first soup I make as soon as the weather cools down.
Like all other soups in my repertoire, this recipe comes from my Mom, the one and only Mama K.
Cook time | 40 minutes (60 if roasting) |
Servings | 2-3 |
Ingredients
1 butternut squash, peeled, seeded, and chopped into ~2 inch pieces
2 yellow onions, diced
4 pears, peeled and chopped into ~2 inch pieces
1 quart chicken stock
1-2 large sprigs rosemary
~1/2 cup heavy cream
Butter or olive oil
Salt & pepper
Instructions
Chop and peel your ingredients up as noted above!
If you have the time, preheat the oven to 425° F and roast the butternut squash for ~15-20 minutes. (This adds a slightly richer flavor, but is 100% not necessary, so skip it when you're in a hurry!).
In a large pot over medium low heat, add butter or olive oil and onions and let cook ~5 minutes.
Add butternut squash, pears, and rosemary and cook another ~5 minutes until aromatic.
Pour in chicken stock until ingredients are submerged. Let mixture come to a boil, then reduce heat to low and simmer for ~20 minutes until squash and pears are fork tender.
Use an immersion blender - or pour into a standard blender in batches - and blend until smooth!
Top with cream and blend again to incorporate. For lactose intolerants, feel free to skip this step or try coconut milk instead for that same creamy texture!
Serve with a hunk of bread for sopping and enjoy!
