Ingredients

• 4 tablespoons butter
• 2 medium onions, diced
• 1 medium butternut squash peeled, seeded and cut into 1-inch pieces
• 4 pears, peeled and chopped into roughly 1-inch pieces
• 1-quart low sodium chicken stock, or enough to cover
• 1 sprig rosemary
• Heavy cream
• Salt, freshly ground black pepper and granulated sugar

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Instructions

1. In a 4-quart saucepan melt the butter over medium-high heat, and add and sweat the onions. Add squash and pears and sweat those too a bit. Pour in the stock, enough to submerge solids. Add sprig of rosemary and bring to a simmer and cook until squash is fork tender about 15 to 18 minutes. Remove rosemary. Puree with immersion blender. Add a touch of cream and season, to taste.