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Butternut Squash and Pear Soup
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This delicious soup gets its velvety texture from real whipping cream, its sweetness from ripe pears and its zing from nutmeg.
Ingredients:
2 cups peeled and diced butternut squash
4 firm, ripe pears, peeled, seeded, and diced
1 large onion, sliced
2 tablespoons olive oil
2 cups real whipping cream
1 teaspoon nutmeg
4 cups chicken stock (or bouillon)
Salt and pepper, to taste
1 sprig fresh thyme
Directions:
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In a large saucepan, cook squash, pears, and onion with olive oil over
medium heat, stirring occasionally, until squash is tender, about 15
minutes.
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Add real whipping cream and nutmeg; bring to a boil.
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Add stock and return to a boil. Reduce heat and simmer uncovered for 30 minutes, stirring occasionally.
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Puree in small batches in food processor or blender until smooth.
Return to saucepan, heat gently, and season to taste with salt and
pepper.
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Serve garnished with thyme.
Makes 5 to 6 servings.
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