1small steamed acorn squashskin and seeds removed (approximately 1 lb)
1sprig fresh rosemary
1teaspoonextra virgin olive oil
Cut Bosc pears into slices. Set 4 big slices aside for garnishing.
In a saucepan, add the steamed acorn squash, pear slices, water, salt, and rosemary. Bring to a boil over medium heat and then simmer over low heat for 10 minutes. Stir occasionally.
While the soup is simmering, heat a sauté pan over high heat. Add extra virgin olive oil when the pan is hot. Add 4 slices of pears into the sauté pan and reduce the heat to medium. Carefully flip the pear slices occasionally. Sauté until both sides are slightly caramelized on the edges. Approximately 5 minutes.
Remove the saucepan from heat. Use a hand blender to blend the soup until it is smooth. Garnish with caramelized pear slices and extra rosemary sprigs. Serve immediately.
Pear and Squash Soup with Rosemary https://lightorangebean.com/pear-and-squash-soup-rosemary/