Serves 8 to 10
4 T (1/2 stick) unsalted butter
2 Large onions, diced
1 Medium butternut squash, peeled, seeded and cut into 1-inch pieces
4 Medium fragrant Bosc, Anjou or Comice pears, peeled; 3 chopped into 1-inch pieces, and one diced finely for garnish
1 Qt. Reduced-sodium chicken or vegetable stock
2 Rosemary sprigs
½ Cup heavy cream
Salt
Freshly ground black pepper
Sugar
Heat butter in a large pot over medium heat until melted and bubbling. Add onions and cook until softened and starting to turn translucent. Add squash and pears and cook 5 minutes. Add stock. Ingredients should be submerged in liquid. If not, add just enough water to do so. Add rosemary; bring to a simmer and cook until squash and pears are very tender, about 45 minutes. Remove rosemary sprigs. Puree right in the pot with an immersion blender until smooth, or in batches in a blender or food processor. Season with salt, pepper and sugar to taste. Place a heap of diced pear in the middle of each serving bowl, then surround with soup.
