The sweetness of this soup compliments the sausage wonderfully.
-2 Bartlett pears (cored, seeded, and chopped)
-1 large butternut squash (peeled, seeded, and chopped)
-6 cups chicken or vegetable stock (I usually make my own chicken stock, but when I’m in a pinch I use the brand Saffron Road)
-2 tsp sea salt
-1 tsp ground pepper
-2 mild Italian sausages, chopped into bite-sized pieces
*OMIT for vegetarian and garnish with 1 TBS pepitas instead
-1 TBS chèvre, crumbled for garnish
-1/4 cup parsley chopped for garnish
Add pears, butternut squash and stock to a large saucepan. Bring to a boil over high heat for 5 minutes, then reduce to a simmer. Add in salt and pepper. Cover and cook for about 20 minutes, or until squash is soft. After the squash is tender, turn the burner off. Transfer everything in the saucepan to a blender or food processor. Purée the soup and season to taste. Serve warm with sausage (or pepitas), chèvre and parsley. I like to freeze my soups for dinners in a pinch.