Nothing says comfort like a warm bowl of soup. This squash soup recipe will definitely warm you up. I usually make this soup on Sundays. I love this recipe because you can use it as your basic recipe or change it up by adding something different every time. Instead of the pear, you can use apples, sweet potatoes, or carrots. They all taste equally delicious. My favorite is the pear. Just make sure the pear is ripe. This recipe is easy and you don’t need many ingredients. You can also make this in a crock pot.
You can adjust the stock depending how thick you want the soup.
1 large butternut squash cut into small chunks or 2 bags frozen
5 cups of chicken stock
1 pinch of black pepper
1 small onion (optional)
1 clove of garlic chopped(optional)
3 tablespoons of your favorite olive oil
2 ripe pealed pear chopped into small pieces
In a large pot combine butternut squash, pear, onion, garlic, olive oil, stir and bring to a boil. Reduce heat and let it simmer for about 25 minutes.
Use an immersion blender or a regular blender to puree the soup. Add pepper and enjoy!