Fall Apple-Pear Soup (with Butternut Squash)

Ingredients

• 1 medium butternut squash, cooked, peeled and cubed
• 2 tablespoons extra virgin olive oil
• Kosher salt and freshly ground pepper to taste
• 1 tablespoon canola oil
• 1 Asian pear, peeled and chopped
• 1/2 cup fresh onion, diced
• 2 14-oz. cans chicken broth
• 1 cup cottage cheese or ricotta cheese
• 1/8 teaspoon salt
• 1 teaspoon cumin

Directions

1. Preheat the oven to 425 degrees F.
2. Peel and seed the squash and cut into small cubes.
3. Place the squash cubes in a bowl and toss them with the olive oil.
4. Place them in a single layer on a baking sheet and season with salt and pepper.
5. Roast in the oven for 10-15 minutes, or until fork tender.
6. In a large sauce pan, place apple pear and onion with the oil; cook until tender and caramelized. Set aside.
7. In a food processor, blend the cottage cheese until smooth, adding the apple pear mixture and 1/2 the chicken broth; blend together until smooth.
8. Add remaining ingredients and blend until smooth, but do not over blend.
9. Pour soup into large saucepan to heat. Serve immediately.