Ms. Renee's Golden Pear Soup

Ms. Renee's Golden Pear Soup will hit the spot on a cold, blustery day!

• Canola oil
• 1 ½ pb. Butternut or any winter squash
• 3 medium pears (any kind but Bosc or Asian)
• 1 to 2 Tbsp. unsalted butter
• ½ tsp. cinnamon
• ¼ cup plus 1 Tbsp. dry white wine, divided
• 1 ½ tsp. salt
• ½ cup half and half or milk, at room temperature
• A few dashes of white pepper
• Crème Fraiche, stirred until supple, optional (see note)
• Sprigs of fresh mint (optional)

*Note: Crème Fraiche is available in many supermarkets or to make your own, combine half sour cream and half heavy cream

Preheat oven to 375 degrees. 

Line a baking pan with foil and slick it with canola oil. 

Spilt the squash in half lengthwise, remove and discard seeds (scissors makes this easy), and place halves cur side down on prepared tray. 

Bake for 35 minutes, or until fork-tender. 

Remove from oven, cool until comfortable to handle, then scoop our flesh and cur or break it into 2 inch pieces.  

Peel and core pears and cut into thin slices.

Place soup pot over medium heat for about a minute, then add 1 Tablespoon butter. 

When it is melted, swirl it to coat the pan, then add pear slices and cinnamon. 

Saute for about 5 minutes, stirring frequently and add remaining butter if pears start to stick. 

Add ¼ cup wine and turn down the heat.  Cover and simmer for about 10 minutes. 

 Add squash, 4 cups water and salt and bring to a boil. 

Return to heat to simmer, cover pot and cook for another 5 minutes. 

Puree with an immersion blender or  in a food processor or blender.

Heat very gently. 

Drizzle in half and half or milk, adding the extra tablespoon of wine as it heats. 

Season to taste with a small amount of white pepper and serve hot, topped with a touch of crème fraiche and a sprig of mint if desired. 

Per servicing

• Calories 148
• Carbohydrate: 23 g.
• Fat 7 g.
• Protein 2 g.
• Saturated fat 3 g.
• Sodium 603 mg.
• Calcium 67 mg.
• Dietary Fiber 4 g.