Butternut Squash and Pear Soup
2 Tbs. unsalted butter
1 yellow onion, thinly sliced
2 cans butternut squash puree
2 pears, peeled, cored and thinly sliced
2 cups low-sodium chicken broth
1 cup water
2 tbsp chicken bouillon
3 tsp. kosher salt
1/2 cup heavy cream
Freshly ground pepper, to taste
In a Dutch oven or stockpot over medium heat, melt the butter. Add the onion and cook until soft but not browned, 12 to 15 minutes. Add the butternut squash puree, apple, broth, water, bouillon and salt and stir to combine. Bring the mixture to a boil, then reduce the heat to medium-low. Partially cover the pot and simmer for 30 minutes.
Add the heavy cream. Using an immersion blender or food processor and puree the soup.
|Based on 6 servings|