My handsome husband made this soup last night and it was so yummy, I had to share. He found the recipe in Napa Valley Life magazine; he cut the butter a touch, and I changed the garnish. This made 4 bowls, and a serving is filling, satisfying and really low in calories.
3 lbs. butternut squash, peeled, seeded, and chopped
1 yellow onion, chopped
3 Tbsp. butter
2 quarts chicken stock
1 ripe Bartlett pear, cored and chopped
2 tsp. maple syrup
S&P to taste
faux creme fraiche for garnish (optional, recipe is posted on this blog)
Saute onions over medium until translucent (med - med high heat). Add stock and bring it to a boil. Add the remaining ingredients and cook until all are tender (squash should fall off the fork when pierced). Puree in batches in a blender, then pour through a fine strainer or colander. Return to pot to heat through, then adjust SW&P to taste.
We used faux creme fraiche and chives for garnish, but the mag suggested thin strips of prosciutto or fresh cream with curry. I also think a small dollop of sour cream would work.
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