ButterNut Squash and Pear Soup

You’ll notice that all my soups start off with onion. It’s just a staple. It adds flavor and nutrients, and I really love onions… if you don’t like them, don’t use them…

1 large onion, chopped

2 TBS olive oil

1 and 1/2 pounds chunked butternut squash

2 pears, chopped (bartlett, bosc)

5 cups stock or water

2 cups cooked, pureed white beans until very creamy (I say white, for the color of the cream we are NOT using, but any bean can be used)

Salt and pepper to taste…

Optional – add a tsp of curry… yum!

Cook onion in Olive oil until soft

add chopped butternut and pears

add stock and cook until soft

Transfer to a food processor or blender and puree… add bean puree and pulse a couple of times

Serve hot and enjoy!!!

Can also be done with apples…