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<\/a>Pear-Butternut Soup<\/strong> Ingredients<\/strong><\/p>\n 1 butternut squash, halved lengthwise Directions<\/strong><\/p>\n Preheat oven to 375\u00b0 F.<\/p>\n Scoop seeds and pulp out of each half of the squash. Rub with olive oil, sprinkle lightly with salt, and place cut side down on a rimmed baking sheet. Roast for approximately 45 minutes or until very tender. Let cool slightly, remove the skin, and break the squash into large chunks; it should fall apart easily.<\/p>\n Once the squash is done or almost there, heat the olive oil in a large pot and saut\u00e9 the onion on medium heat for approximately five minutes or until translucent. Add the pear and the salt and continue to saut\u00e9 until the pear is tender and the onions are lightly browned. Add the garlic and saut\u00e9 for one more minute. Now add the white wine, if using, and the vegetable stock. Add the chunks of squash and bring to a boil.<\/p>\n Reduce the heat to medium-low and simmer for five to 10 minutes, or until the pear is very tender. Now carefully blend the soup (using a hand blender is best) until smooth. Add water if the soup is thicker than you would like. Now add the teaspoon of honey and the almond\/hazelnut butter, if using. Add pepper to taste, and more salt if desired.<\/p>\n","protected":false},"excerpt":{"rendered":" My best friend once said this was the best thing she\u2019d ever eaten. So I gave her the benefit of the doubt and recreated this soup, writing down the recipe as I went along. It\u2019s easy to make, and has only a few ingredients, but don\u2019t be fooled; this luscious soup draws from the pure, […]<\/p>\n","protected":false},"author":3,"featured_media":1449,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[5,25],"tags":[],"class_list":["post-1421","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-columns","category-november-16-2011"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.nexusnewspaper.com\/newsite\/wp-json\/wp\/v2\/posts\/1421","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nexusnewspaper.com\/newsite\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.nexusnewspaper.com\/newsite\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.nexusnewspaper.com\/newsite\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.nexusnewspaper.com\/newsite\/wp-json\/wp\/v2\/comments?post=1421"}],"version-history":[{"count":4,"href":"https:\/\/www.nexusnewspaper.com\/newsite\/wp-json\/wp\/v2\/posts\/1421\/revisions"}],"predecessor-version":[{"id":1453,"href":"https:\/\/www.nexusnewspaper.com\/newsite\/wp-json\/wp\/v2\/posts\/1421\/revisions\/1453"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.nexusnewspaper.com\/newsite\/wp-json\/wp\/v2\/media\/1449"}],"wp:attachment":[{"href":"https:\/\/www.nexusnewspaper.com\/newsite\/wp-json\/wp\/v2\/media?parent=1421"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nexusnewspaper.com\/newsite\/wp-json\/wp\/v2\/categories?post=1421"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nexusnewspaper.com\/newsite\/wp-json\/wp\/v2\/tags?post=1421"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nServes six<\/em>
\nPrep time 10 minutes, cook time 65 minutes<\/p>\n
\nOlive oil
\nSalt
\n1 onion, medium dice
\n1 tbsp olive oil
\n2 small to medium pears (I prefer Anjou) cut into \u00be inch cubes
\n\u00bd tsp salt (add more to taste)
\n2 cloves garlic, minced
\n\u00bc cup white wine (optional)
\n3 cups vegetable stock
\n1 tsp honey
\n2 \u00bd tbsp almond or hazelnut butter (optional)
\nPepper to taste<\/p>\n