Pear, Sage and Butternut Squash Soup
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Ingredients
- 2lb butternut squash cubes (Cut into 1/2)
- 2 Medium pears (peeled and cut into 1)
- 3 Medium shallots (sliced thin)
- 3 Large cloves garlic (peeled and left whole)
- 2 tablespoons snipped sage leaves (or 1 TBL dried sage leaves (not ground sage))
- olive oil
- 1 quart stock
- 2-3 teaspoons kosher salt
- 1/2 cup heavy cream (optional)
Directions
| Step 1 | |
 Preheat oven to 300F Combine cubed squash, shallots and garlic in a bowl, and toss with oil Lay on a sheet pan lines with parchment or foil and roast for one hour (If you are using pre-cubed squash the cubes will be larger, so will need more time to cook, so put the squash into the oven for 20 minutes, then add shallots and garlic, and continue to roast for another hour) You want the squash and garlic to be tender | |
| Step 2 | |
 Heat enough oil in the bottom of a soup pot to cover, when the oil is hot, add the sage leaves and saute until they are fragrant and starting to turn dark | |
| Step 3 | |
| Add squash mixture and stock to pot Add pears, and remaining salt Bring to a just boiling, then reduce heat and simmer for 30-40 minutes | |
| Step 4 | |
| Using a stick blender, regular blender, or food mill, puree the soup Taste for seasoning If you are adding cream return pureed soup to pot and over low heat stir in cream, and let cook for another 5 minutes | |