Ingredients

The following ingredients have 4 Servings
  • 1 whole cubed butternut squash
  • 3 Tbsp. olive oil
  • 1 1/2 Tbsp. fresh rosemary (chopped)
  • 1 tsp. cinnamon
  • 1 tsp. salt
  • 3 cups vegetable stock
  • 1 Tbsp. olive oil
  • 1 cup thinly sliced shallots
  • 2 large pears (peeled and chopped)
  • 1 Tbsp. maple syrup

Instruction

  • Pre-heat oven to 400 degrees.
  • Mix the butternut, olive oil, rosemary, cinnamon and salt in large bowl.
  • On a foil-lined baking sheet, spread the squash mixture evenly. Bake for 40-50 minutes, stirring occasionally, until tender with a fork.
  • In large pan over medium heat, add olive oil. When hot, add shallots, allowing them to cook until slightly golden. Add remaining pears, chicken stock, and syrup. Bring to a boil.
  • In a food processor or blender, add squash mixture and pear-shallot broth mixture. Blend until smooth. Season to taste with more salt if needed.
  • Serve in soup bowls with a dollop of sour cream; garnish with rosemary.