Butternut Squash Pear Soup

This is actually a recipe that originated with Jennie Jane, but Aunt Robyn emailed it out, and for any of you who didn't get it, or lost it or forgot about it, it's worth revisiting! I think it was maybe the most delicious butternut squash soup I've had. I loved the pear and the fresh rosemary in it. I doubled it because the squash I had was a 2 pounder, and I loved having leftovers for a few days. I added a tablespoon of fresh chopped ginger, because I had some, and I used rice milk and it tasted great.

enjoy!

Butternut Squash & Pear Soup

2 Tbsp ghee, butter, or olive oil
1 small onion, chopped (1/2 cup)
2 c. vegetable or chicken broth
1 pound butternut squash, peeled, seeded, and cut into 1 inch cubes (Fresh is best, but for a faster soup you can sometimes find it already peeled and cubed in the frozen section)
2 medium pears, peeled and sliced
1 Tbsp. chopped fresh rosemary
1 tsp. sea salt
1/4 tsp. white pepper
1/4 tsp. ground coriander
1/4 tsp. ground cinnamon
1 cup soy milk (or fresh milk)
1/2 cup chopped toasted pecans, for garnish
medium pear, sliced for garnish

Melt ghee/butter/oil in large pot over medium heat. Add onion and stir occasionally until onions are tender. Stir in broth, two sliced pears, rosemary, ginger and remaining spices. Heat to boiling; reduce heat. Cover and simmer 10-15 minutes or until squash is fork tender. Puree soup in batches in food processor or blender (or use immersion blender). Return pureed soup to pot. Stir in milk. Reheat, stirring frequently, until hot. Do not boil. Garnish with pecan and sliced pear.

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