Ingredients

• 3 tablespoons butter or extra-virgin olive oil, or a combination of both
• 1 medium carrot, peeled and diced
• 1 medium onion, peeled and diced
• 1 medium potato, preferably high-starch ("russet" or "baking"), peeled and diced
• 1/2 teaspoon fresh thyme leaves, or a pinch of dried thyme
• Salt and freshly ground black pepper
• 4 medium zucchini, trimmed and diced
• 2 medium ripe (but still firm) pears, peeled, cored and diced
• 4 cups chicken or vegetable stock, or use water
• Mint leaves for garnish, optional

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Instructions

1. Put butter, oil or combination in a large skillet over medium heat; when butter melts or oil is hot, cook carrot, onion, potato and thyme with a healthy sprinkling of salt and pepper. Stir occasionally, adjusting heat so vegetables do not brown. When onion is softened, about 5 minutes, add zucchini and continue to cook until everything is tender, 10 to 15 minutes.
2. Add pear and cook until it has softened, about 5 minutes more. Add liquid and bring to a boil; taste and adjust seasoning. Cool mixture, then puree. Serve cold or reheat and serve hot, garnished with mint, if desired.