This is a very slight modification of a recipe from the Food Network. My husband hates squash, but I made a big pot anyway, and I'm glad I did, as I enjoy the leftovers. I added some curry powder in addition to the ingredients in the recipe. Try it first without and then decide whether you'd like it.
Orignally submitted by Kate, Nov 25, 2006
- 1 tablespoon olive oil
- 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 fat-free chicken broth
- 1 sprig rosemary
- 1 teaspoon salt
- 1/2 teaspoon pepper
Heat a 4-quart saucepan over medium-high heat, and add the olive oil and onions and sweat the onions.
Add squash and pears and sweat those too a bit.
Pour in the chicken broth. (Be sure it's enough to submerge the solids. Otherwise, add more.)
Add the sprig of rosemary and bring to a simmer and cook until squash is fork tender about 15 to 18 minutes.
Remove rosemary. Puree with immersion blender. Add salt and pepper to taste.
*The squash can be bought already peeled or you can peel it with a good vegetable peeler.