Butternut Squash Soup

Ingredients

• 1 3 1/2-4lb butternut squash
• 2 Tablespoons canola oil
• Kosher salt and fresh ground black pepper
• 1 large onion, thinly sliced
• 3 scallions finely chopped
• 1 carrot, thinly sliced
• 6 cloves garlic, smashed
• 2 Tablespoons honey
• 6 cups chicken stock
• 1 bouquet garni ( 2 sprigs rosemary, 2 sprigs Italian parsley, 2 bay leaves, 1/2 tsp peppercorns)
• 1 ripe pear, peeled and diced, any variety (optional, but it adds sweetness and flavor)

Directions

Preheat oven to 350 °F. Line a baking sheet with aluminum foil. Cut the neck off the squash, peel, cut into 1/2 inch chunks, and set aside. Slice the bottom in half and remove the seeds. Brush the inside with canola oil and season with salt and pepper. Place the squash face down on the baking sheet and bake until tender, approximately 1 hour. Remove the squash from oven and set aside until cool enough to peel. Remove the skin and reserve flesh for soup. Meanwhile, peel the skin from the neck of the squash and cut into 1/2 inch chunks. You should have about 4 cups. Don't fret if you have a little more or a little less. It's all good.

Add remaining oil to a large pot over medium-high heat. Add the onions and carrots. Cook about 6 minutes, stirring frequently, until soft. Add the squash chunks, garlic, 1 1/2 tsp salt, 1/2 tsp pepper and cook another 3 minutes. Stir in honey and cook 2 more minutes. Add stock and bouquet garni. Bring to a simmer and cook until squash is tender, approximately 15 minutes. Add the reserved roasted squash and the diced pear. Simmer another 30 minutes. Remove from the heat and discard the bouquet garni. Taste and adjust seasonings. Cool slightly.

Puree soup until smooth using a immersion blender. If you don't have an immersion blender you can use a counter top blender, just be sure to be careful with the hot liquid. If you'd like your soup extra smooth, press through a fine mesh strainer. Warm the soup for serving, or refrigerate until later.