Ingredients

The following ingredients have 4 Servings
  • 2 medium butternut, acorn, or kabocha squash, or a combination
  • 2 tablespoons melted ghee or avocado oil, divided
  • 2 teaspoons salt, divided
  • 1 teaspoon ground black pepper
  • 1 large onion, chopped
  • 2 pears, peeled, cored, and diced
  • 6 cups chicken broth
  • 1 teaspoon herbes de Provence
  • Fresh tarragon, for garnish (optional)

Instruction

  • Preheat the oven to 425°F. Cut the squash in half and scoop out the seeds. Brush the cut sides with 1 tablespoon of the ghee and sprinkle with 1 teaspoon of the salt and the pepper. Place the squash cut side up on a baking sheet and roast for 60 to 75 minutes, until very soft. Set aside to cool.
  • About 15 minutes before the squash is done roasting, heat the remaining tablespoon of ghee in a dutch oven over medium heat. When the ghee is hot, add the onion and the remaining teaspoon of salt and sauté, stirring occasionally, for 8 to 10 minutes, until golden brown and softened. Add the pears and cook for another 5 minutes.
  • When the squash is cool enough to handle, scoop out the flesh and add it to the pot with the onions and pears. Add the broth and herbes de Provence and bring to a boil. Reduce the heat to a simmer and cook for 10 minutes, or until the pears are very soft.
  • Puree the soup in batches in a blender until smooth. Garnish with tarragon, if desired.