Rosemary Butternut Squash Pear Soup

• Gluten free
• Paleo

• Produce

  • 1 Butternut squash, Whole
  • 2 Pears, large
  • 1 1/2 tbsp Rosemary, Fresh
  • 1 cup Shallots

• Canned Goods

  • 3 cups Chicken stock

• Condiments

  • 1 tbsp Maple syrup

• Baking & Spices

  • 1 tsp Cinnamon
  • 1 tsp Salt

• Oils & Vinegars

  • 4 tbsp Olive oil

Found on reluctantentertainer.com

Ingredients

• 1 whole cubed butternut squash
• 3 Tbsp. olive oil
• 1 1/2 Tbsp. fresh rosemary, chopped
• 1 tsp. cinnamon
• 1 tsp. salt
• 3 cups chicken stock
• 1 Tbsp. olive oil
• 1 cup thinly sliced shallots
• 2 large pears, peeled and chopped
• 1 Tbsp. maple syrup

Directions

• Pre-heat oven to 400 degrees. Mix the butternut, olive oil, rosemary, cinnamon and salt in large bowl. On a foil-lined baking sheet, spread the squash mixture evenly. Bake for 40-50 minutes, stirring occasionally, until tender with a fork. In large pan over medium heat, add olive oil. When hot, add shallots, allowing them to cook until slightly golden. Add remaining pears, chicken stock, and syrup. Bring to a boil. In a food processor or blender, add squash mixture and pear-shallot broth mixture. Blend until smooth. Season to taste with more salt if needed. Serve in soup bowls with a dollop of sour cream; garnish with rosemary.