4 tablespoons butter
2 medium onions, peeled and diced
1 medium butternut squash, peeled, seeded and cut into 1-inch pieces
4 pears, peeled, cored and chopped into 1-inch pieces
1 quart low-sodium chicken stock, or to cover
1 sprig fresh rosemary
Heavy cream, as needed
Salt and pepper, to taste
Granulated sugar, to taste
In a 4-quart saucepan, melt the butter over medium-high heat and sweat the onions. Add the squash and pears and sweat those a bit. Pour in enough of the stock to submerge solids. Add the rosemary, bring to a simmer and cook until squash is fork-tender about 15 to 18 minutes.
Remove rosemary and puree soup with an immersion blender. Add a touch of the cream and season to taste with the salt, pepper and sugar.
Makes 4 to 6 servings.