BUTTERNUT SQUASH & PEAR SOUP ( Kona Bistro)

BUTTERNUT SQUASH and PEAR SOUP

This makes a HUGE amount. Half this recipe for a large large soup pot. I suggest quarter.

10 LB BUTTERNUT SQUASH PEELED, SEEDED, DICED ( also can cook first and scoop out)
10 EA SWEET POTATO PEELED and DICED ( also can cook first and scoop out)
5 QT VEGETABLE STOCK
5 EA CINNAMON STICKS ( Leave cinnamon sticks in overnight for stronger spiciness)
3 TBL SALT
1 CUP BUTTER
12 EA ONIONS CHOPPED
30 EA PEARS ( I used Del Monte canned pears - tasted fine)
3 CUP WHITE WINE
1 QT ½ and ½
1 TBL WHITE PEPPER
1 TBL CINNAMON


1. SAUTE ONIONS IN BUTTER TO SOFT
2. ADD PEARS & WINE, SIMMER FOR 10 MINUTES
3. ADD SQUASH, SWEET POTATOES, STOCK, CINNAMON & SALT SIMMER TO
SOFT
4. PUREE TO SMOOTH , Add Cinnamon sticks and simmer longer.
5. STIR IN ½ and ½ AND PEPPER shortly before serving first time.