The Fall Bounty – Creamy Butternut Squash and Pear Soup

Creamy Butternut Squash and Pear Soup

2 tablespoons butter
1 cup onions, diced
1/4 cup celery, diced
1 tablespoon garlic, minced
1 1/2 pounds butternut squash (or 1/2 butternut squash), cut into 1/2-inch pieces
1 pear, peeled, cored and minced
1/8 teaspoon freshly grated nutmeg
1/4 cup sherry
4 cups chicken stock
1 cup heavy cream
1 teaspoon salt
1/4 teaspoon freshly ground black pepper

In a medium saucepan, over medium high heat, melt butter and sauté the onions, celery and garlic.  When they are translucent, add the squash, pear and nutmeg.  Sauté until the squash starts to stick to the bottom, stirring frequently and then add the sherry, chicken stock.  Bring to a simmer and cook until the squash is very tender, about 15 minutes.  Transfer to a blender and puree.  Freeze for up to 6 weeks.  When you are ready to serve, bring to a simmer in a medium saucepan and then add the cream.

Serves 8