Butternut Pear Soup

Soup season is quickly approaching again and I love it. I especially love a homemade heartwarming healthy soup and this soup is just that, with the right thickness and sweetness. In color and taste it sums up the fall season.

Ingredients:
1 tablespoon olive oil
1 tablespoon butter
1/4 cup chopped shallots (about one shallot)
1 good sized butternut squash, peeled, seeded and cut into cubes. 4-5 cups.
2 pears, peeled, seeded and chopped
1 garlic clove, smashed
sprinkle of dried thyme
pinch of cinnamon
3 cups chicken stock, I used Kitchen Basics, liquid in the box.
2 teaspoons brown sugar
sea salt and black pepper to taste

Directions:
I used a Dutch oven. Heat the olive oil and butter. Add the shallots and cook a few minutes. Add the squash and pear, stir and cook over low heat until it get a little caramelized, about 15-20 minutes. Stir occasionally to prevent sticking.

Add the garlic, thyme, cinnamon and stir. Add the stock and increase the heat to medium high and bring to a boil. Stir and cover. Reduce heat to a low simmer and cook for 45 minutes.

Remove from heat and let cool for 10 minutes or so. Add brown sugar and stir. If you would like salt and pepper this is the time to add it. I then used my immersion blender to puree. You can also use a blender or food processor. If you don't like your soup as thick as it is just add 1 more cup of stock.