4 tablespoons butter
1 large onion chopped
2 lbs. butternut squash, peeled, seeded, & diced
1 apple, peeled, seeded, & diced
2 pears, peeled, seeded, & diced
4 cups chicken stock
1 cinnamon stick
ľ cup dry white wine (optional)
some dill weed (optional)
some chopped parsley (optional)
freshly ground pepper
dash of salt to taste
sour cream or yogurt for garnish
- In large pot melt butter and sauté onions until translucent.
- Add stock, squash, cinnamon stick, pear, apple and bring to boil and simmer until tender.
- Add wine. Take out cinnamon stick and put through blender or food processor. Return to large pot and put cinnamon stick back in liquid. Season to taste.
- Serve with a dollop of sour cream, if desired.