I have served this at several parties to rave reviews. Full disclosure – I enhanced this from a Wegmans recipe.
4 cups Chicken Stock
3 tbs. Unsalted Butter
3 ripe pears (peeled and diced)
6-8 cups cubed Butternut Squash
Fresh Thyme, Salt, and Pepper
Place large soup pot over medium heat.
Dice an onion and sweat it in EVOO with a little salt.
Add the squash cubes and saute 3-5 minutes.
Add the chicken stock, thyme, salt, and pepper; cover the pot, lower the heat slightly, and simmer for 15-20 minutes.
Just before the squash is fully tender, add the butter and pears; cover and simmer for another 5-10 minutes.
Be sure the squash is fully tender and remove from heat. Take out the thyme stalk and use a stick (immersion) blender to puree it all together.
That’s it! Serve it with a baguette and you are good to go.
Chef’s note: I like the flavor imparted by using chicken stock. If you want this to be fully vegetarian, use vegetable stock instead.