Perfect hot or cold, this butternut squash soup delivers. Photo: CC--Ruth Hartnup

Celiac.com 09/20/2016 - Pears freshen up this fall classic and make it perfect for summer or the early days of fall. Served warm or chilled, this soup makes a great focal point of a light dinner.

Ingredients:

  • 4 tablespoons butter
  • 4 cups chicken broth
  • 4 ripe pears, peeled, quartered and cored
  • 2½ pounds butternut squash, peeled, seeded and cut into 2-inch chunks
  • 2 medium tomatoes, cored and quartered
  • 1 large leek, pale green and white parts only, halved lengthwise, sliced and washed thoroughly
  • 2 cloves garlic, crushed
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon salt
  • 1 sprig rosemary
  • Freshly ground pepper, to taste
  • 1 tablespoon thinly sliced fresh chives, or scallion greens
  • Heavy cream

Directions:
In a 4-quart saucepan melt the butter over medium-high heat, add the leeks and garlic, and sweat them a bit.

Add squash, tomatoes, and pears, and sweat them a bit. Add salt.

Pour in just enough stock to cover the main ingredients.

Add sprig of rosemary, and bring to a simmer and cook until squash is fork tender about 15 to 18 minutes.

Remove rosemary.

Puree with immersion blender. Or carefully blend in small batches.

Add a touch of cream and season, to taste.

Top with fresh pepper, and sliced fresh chives, or scallion greens, and serve warm or chilled.

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