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.

Filling 1

In a roomy skillet:

½ C brown sugar, firmly packed

1 T corn starch

½ t cinnamon

¼ t salt

1 t vanilla extract

1/3 C water

2 T butter

Bring to a boil, until thickened, then put 3 C of sliced McIntosh apples (sliced about 1/8 inch thick) – about 3 apples.  Cook over medium heat for 4-5 minutes.  Pour into the pie crust, and set aside.

Filling 2

In a mixing bowl, whisk together ¾ C pumpkin, ¾ C evaporated milk, 1/3 C sugar, 1 egg beaten, ½ t cinnamon, ¼ salt

Blend, and pour over the apple mixture.  Bake at 375 for 50 minutes, or until the knife comes in clean.