Butternut Squash and Pear Soup

After the spaghetti squash incident, I thought it would be wise to stick to safer, more common squash. Thus, this easy to make, well-known squash soup. Enjoy.

INGREDIENTS

4 tablespoons butter
2 medium onions, diced
1 medium butternut squash peeled, seeded and cut into 1-inch pieces
4 pears, peeled and chopped into roughly 1-inch pieces
1-quart (4 cups) low sodium chicken (or veggie) stock, or enough to cover
Dash of pumpkin pie spice, nutmeg or cinnamon
Salt, freshly ground black pepper and granulated sugar

DIRECTIONS

In a large stockpot or dutch oven, heat butter over medium-high until melted. Drop heat to medium, add onions, and cook until soft and a little translucent. Add squash and pears and sweat for another 15 or 20 minutes.

Add stock and simmer for 15-20 minutes, until squash is tender.

If you have an immersion blender, great – use it. If not, process half the batch in a blender until smooth. (Be very careful here, lest the blender spill over.) Remove and process the other half. Add both halves back into pot.

Season with spice, salt, pepper, and sugar to taste. (nutmeg! use the nutmeg!)
VERDICT
Nothing says fall to me like the taste of nutmeg in recipes. In soups, in chai latte, in cookies. I love it! This soup was really good. Pouring in batches into the blender was a bit of a mess, but who wants chunky squash soup?

NUTRITION
The recipe says: 191 calories, 6.4 g fat, but I found it more like 110 calories when I entered it into the website I use to calculate recipes.