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…