Butternut squash soup is one of my favorite soups of the season. It's easy to make and it tastes delicious.
1 Tbsp olive oil
2 Tbsp butter
2 Stalks of celery
1 medium size onion, chopped
2 ripe Anjou or Bartlett pears (or apples) diced
1 Tsp. ground cumin
1/2 Tsp. ground cloves
1/2 Tsp. dried crushed rosemary leaves
3 Cups of chicken broth
2 Cups of water
Preheat oven to 450 degrees. Line a tray with foil. Rub 1 tbsp oil on the squash and place on foil face down in lined tray. Roast for 45-50 minutes or until very tender. Cool until easy to handle and scoop squash from skins and place in a large bowl. Discard skins. Sautee onions and celeryin a pot for 10 minutes, stir in spices, add diced pears, squash, broth and water. Heat to boiling then reduce heat to simmer for 15-20 minutes. Using hand held infuser blend squash mixture until pureed. Enjoy.