Ingredients:
- 2 tbsp. butter
- 1 med. onion, diced
- 1 medium butternut squash (about 2 pounds), peeled, seeded, and cut into 1-inch chunks
- 1 large Anjou pear, peeled, halved, cored, and cut into chunks (**NOTE: I use two pears when I make this)
- 1 parsnip or carrot, peeled and cut into chunks (I use a carrot -- it adds more flavor)
- 1 quart homemade or canned chicken broth
- 1 bay leaf
- 1 tbsp. honey
- 1/2 tsp. dried thyme
- Salt and freshly ground black pepper to taste
- 1/2 cup heavy (whipping) cream
Directions:
1. In a large pot, melt the butter over medium heat. Add the onions and saute until translucent, 8 minutes. Add the squash, pear, and parsnip and saute for a few minutes longer. Raise the heat to high and add the broth, bay leaf, honey, and thyme. Season lightly with salt. Bring to a boil, reduce the heat to low, and simmer until the squash is very soft, about 15 minutes. (**NOTE: At this point, I let it cool for about 5-10 min.)
2. Remove the bay leaf and let the soup cool slightly. Working in 2 or 3 batches, in a blender or food processor fitted with the metal blade, process the soup to a smooth puree. Alternatively, use an immersion blender to puree the soup in the pot. Return the soup to the pot if necessary and stir in the cream. Taste and adjust the seasoning with salt and pepper. Stir over low heat until the soup is hot throughout. Ladle into bowls and garnish with cheese or croutons. Serve immediately.
