Butternut Squash And Pear Soup Recipe

Ingredients

5 lbs. butternut squash, peeled, seeded, and cubed

3 med. yellow onions, sliced

1 stick unsalted butter

3 ripe pears, seeded and chopped

2 quarts chicken stock, veg stock, or water

dash vermouth

sour cream, sage, whole cream, and proscuitto for garnish

Preparation

Freeze prosciutto. Cook onions slowly in butter until translucent. Add stock and bring to a boil. Add pears and squash, simmering until the vegetables are very tender (approximately 30 mins.)

Using an immersion blender, puree the soup. Add a dash of vermouth, season with salt and pepper to taste.

To serve, garnish with sour cream, whole cream, sage, and grated frozen prosciutto.