It seems I'm sharing this recipe on the tail end of butternut squash season, but better late than never! Last Fall I stumbled upon this recipe via Jacquelyn at Lark & Linen, and it's quickly become a favorite in our home. I love this recipe for a couple reasons- not only is it healthy, but my family loves it (picky two year old included!). In my mind, there's nothing cozier than a bowl of soup as the temperatures lower. Enjoy.
Ps. I should add that cooking has not exactly been my forte this pregnancy, so anything with homemade croutons (no matter how simple) feels like a huge triumph!
-3 Tblsp. oil
-2 medium onions, diced
-1 medium butternut squash (peeled, seeded, and cut into 1 in. pieces)
-4 pears (peeled and chopped into 1 in. pieces)
-chicken stock (enough to cover)
-1 sprig of rosemary
-2 Tblsp. heavy cream (optional)
-sea salt and freshly ground pepper to taste
-optional: pad of brie and sriracha
-1 slice bread
-1/2 tsp. dried rosemary
*In large pot, heat olive oil & add onions. Cook 4-5 min. until translucent. Add squash and pears, cooking 4-5 min until they soften. Pour in chicken stock (enough so submerged). Add sprig of rosemary and bring to simmer. Cook until squash tender (18-20 min). Remove rosemary and puree with immersion blender. Add cream and season. Serve with croutons (and optional pad of brie & sriracha).
*Croutons- Preheat oven to 400. Slice bread into 1/2 inch strips. Drizzle with olive oil, rosemary and sea salt. Bake 10 min or until toasty.