Thursday, June 23, 2011

Butternut Squash and pear soup

This is a Marilynn original that she emailed to me but you all need this one so here you go!

1 lb. butternut squash about 10 ounce peeled and seeded
1 large yam
2 cups vegetable broth
1 and ½ cups water
1 stick cinnamon opt.
¾ tsp. salt
2 TB butter
2 med. Onions
3 large Anjou or Bartlett pears
1/3 cup white wine
¼ cup half and half
White pepper to taste
Simmer the squash and yam in vegetable broth with water, cinnamon, salt until tender about 40 min. Discard cinn. Stick. Optional. Just add some cinnamon as an alternative.
Melt the butter and cook chopped onions till carmelized. Add peeled cjopped pears, add to onions.  Cook five minutes stirring often.  Add wine.  Add the pear to the soup and puree.  Add the cream and s and p to taste.  Do not boil.  Incredible!  Thin with a little more cream if desired.