2 tablespoons olive oil

1 medium yellow onion, roughly chopped (approximately 2 cups)

1 butternut squash (approximately 2 1/2 pounds), peeled, deseeded, cut into 2-inch cubes (approximately 6 cups)

2 pears, peeled and cut into 2-inch cubes (approximately 2 cups)

5 cups low sodium vegetable stock

as needed, kosher salt

as needed, freshly ground black pepper

1/4 teaspoon ground nutmeg

Greek yogurt or crème fraiche, optional garnish

Method:

1.   In a large saucepan over medium – high heat, add oil and allow to heat, approximately 1 minute.

2.   Add onions, and cook until translucent and soft, approximately 4 ­–5 minutes.

3.   Add butternut squash, pears and stock and bring to a boil. Once at a boil, reduce to simmer, cover and allow to cook until squash is fork tender, approximately 15 – 20 minutes.

4.   Working in batches, transfer to a nonreactive and heatproof blender, like vitamix, and blend until smooth. Adjust seasoning with salt and pepper and reserve to the side. Repeat until all soup has been blended. Alternatively, an immersion blender can be used directly in the saucepan until smooth.

5.   Right before serving, add ground nutmeg and adjust seasoning with salt and pepper. Divide among serving bowls and garnish each with a dollop of Greek yogurt or crème fraiche on top.

Kitchen Note:  If you want a little creamier consistency, consider adding warm cream or even Greek yogurt at the end when you blend. Start with 1/4 cup and work your way from there. Serving a steaming bowl of butternut pear soup with roasted Brussels sprouts leaves, my favorite adornment, is a quick and easy way to take this from ordinary to extraordinary!