Butternut Squash and Pear Soup

4 Tablespoons of butter

2 medium onions, diced

1 medium butternut squash peeled, seeded and cut into 1-inch pieces

4 pears, peeled, seeded and chopped into roughly 1-inch pieces

1 teaspoon of cinnamon

¼ teaspoon of nutmeg

1 quart chicken stock

8 ounces of heavy cream

Salt, pepper and sugar to taste

Contributed by:

In a 4 quart sauce pan melt the butter over medium heat, add and sweat the onions,

Add the squash and pears and sweat for 2 more minutes.

Pour in the stock enough to submerge solids and bring to a simmer.

Cook until squash is fork tender or about 15 to 18 minutes.

Add heavy cream.

Puree with and immersion blender.

Add salt and pepper and sugar to taste.

Enjoy with a glass of Galena Cellars Riesling.