- 1 lg. butternut squash, peeled and cubed.
- 1 lg. onion, chopped
- 1 tablespoon olive oil
- 3 pears, peeled and cubed
- 32 oz. chicken or vegetable stock
- 1 tablespoon minced fresh thyme
- salt and pepper to taste
Heat oil in Dutch oven over medium heat. Add onion and squash, cook covered for 10 minutes, stirring occasionally. Add pears and chicken stock, heat to boiling. Reduce heat and simmer 25 minutes. Add thyme. Puree in blender, two cups at a time, then return to stove. Serve hot.