Joed’s Butternut Squash and Pear Soup

Name: Joed’s Butternut Squash and Pear Soup
Ingredients: 2 Tbsp (30 mL) Butter; 1 Onion, chopped; 1 Celery stalk, chopped; 1 Carrot, peeled and chopped; 1 Leek, white part only, chopped; 1 Large butternut squash, chopped; 1 Bartlett pear; 6 cups (1.5 L) Chicken stock; 2 Bay leaves; 1/4 tsp (2 mL) Nutmeg; to taste Coarse salt and freshly cracked black pepper; to taste Extra virgin olive oil for drizzling; 1/2 cup (125 mL) Toasted pine nuts, for garnish

Joed's Butternut Squash and Pear Soup

Butter		2 Tbsp (30 mL)
Onion, chopped		1
Celery stalk, chopped		1
Carrot, peeled and chopped		1
Leek, white part only, chopped		1
Large butternut squash, chopped		1
Bartlett pear		1
Chicken stock		6 cups (1.5 L)
Bay leaves		2
Nutmeg		1/4 tsp (2 mL)
Coarse salt and freshly cracked black pepper		to taste
Extra virgin olive oil for drizzling		to taste
Toasted pine nuts, for garnish		1/2 cup (125 mL)

Instructions

Heat the butter in a soup pot.
Add onion, celery, carrot, and leek and sauté until they begin to caramelize.
Add the squash, pear, stock, bay leaves and nutmeg.
Season with salt and pepper and bring to a simmer. Simmer until squash and pear are tender.
Puree the soup in a food processor or blender until smooth and return to the pot to reheat. You may add some cream when reheating.
Pour the soup into bowls.
Sprinkle with pine nuts and drizzle with extra virgin olive oil.