Name: Butternut Squash and Pear Soup
Yield: 12 servings
Ingredients: 2 Tbsp butter (30 ml); 1 onion, chopped; 1 stalk celery, chopped; 1 carrot, peeled and chopped; 1 leek, white part only, chopped; 1 large butternut squash, chopped; 1 bartlett pear; 6 cup chicken stock (1.5 L); 2 bay leaves; ¼ tsp nutmeg (2 ml); Coarse salt and freshly cracked black pepper; Extra virgin olive oil, for drizzling; ½ cup toasted pine nuts, for garnish (125 ml)

YIELDS

12 servings

Ingredients

Tbsp butter (30 ml)

onion, chopped

stalk celery, chopped

carrot, peeled and chopped

leek, white part only, chopped

large butternut squash, chopped

bartlett pear

cup chicken stock (1.5 L)

bay leaves

tsp nutmeg (2 ml)

Coarse salt and freshly cracked black pepper

Extra virgin olive oil, for drizzling

cup toasted pine nuts, for garnish (125 ml)

Ingredient Substitution Guide

Directions

Step 1

Heat the butter in a soup pot. Add onion, celery, carrot and leek and sauté until they begin to caramelize. Add the squash, pear, stock, bay leaves and nutmeg. Season with salt and pepper and bring to a simmer. Simmer until squash and pear are tender. Puree the soup in a food processor or blender until smooth and then return to pot to reheat.
Pour the soup into bowls. Sprinkle with pine nuts and drizzle with extra virgin olive oil.

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