Golden Pear & Squash Soup

Warm Up, Slurp Up.

Ingredients:

• 4 lb squash

• 6 large ripe pears

• 4 tbsp butter

• 2 tsp cinnamon

• 1 cup white wine

• 8 cups water

• 1 cup heavy cream (optional)

Directions

Heat oven to 375°F Cut squash in half and remove seeds. Place squash on a parchment-lined baking tray and bake for one hour, or until soft. Let cool, scoop out the flesh and set aside. 

Thinly slice pears, leaving skin on. Melt butter in soup pot over medium heat. Add pear slices and cinnamon. Sauté until fragrant and pears are tender (about five minutes). Add white wine, cover and simmer for 10 minutes, then add water and baked squash. Purée with immersion blender until smooth. Add optional cream, and salt and pepper to taste