Cyril's Butternut Squash Soup

Last night I was in the mood for some soup and lounging. I called my dad for his famous butternut squash soup, but put a little spin on it with the ingredients I could find. Enjoy!

• 3 tablespoons unsalted butter
• 2 tablespoons good olive oil
• 1 cups chopped yellow onions
• 1 tablespoon coriander
• 1 tablespoon nutmeg
• 1 ½ teaspoons of cinnamon
• 2 sage leaves (rosemary & thyme would be good to use instead-the store ran out)
• 2 large butternut squash
• 3 pears (chopped)
• 2 teaspoons kosher salt
• ½ teaspoon freshly ground black pepper
• 2 cups water
• 2 cups stock (vegetable or Turkey works)
• ½ cup of cream
• ½ cup of wine

Directions

Warm 2 tablespoons of butter, olive oil, onions, spices and sage in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks.

Add the squash, salt, pepper, water and stock to the pot. Bring to a boil, cover, and cook over low heat for 30 minutes or until squash is soft.

In a separate pan add the remaining butter, pears, salt and pepper. When you see the pears brown a little, add wine and let simmer. When pears are soft add to soft squash. Remove pot from heat and with a hand mixer, puree it coarsely. Mix to the consistency you like; I prefer it thick with some chunks or pear and squash. Add cream once everything is blended. Season to taste and serve hot.