Butternut Pear & Squash Soup

Ingredients:

• 4 tablespoons Athena’s Blend Extra Virgin Olive Oil plus extra for serving
• 2 medium onions, diced
• 1 medium butternut squash (or similar) peeled, seeded, and cut into 1-inch pieces
• 4 Bartlett pears, peeled, seeded, and chopped into roughly 1-inch pieces
• 1-quart chicken stock, or enough to cover
• 1-2 sprigs of fresh Thyme
• Salt, freshly ground black pepper
• Heavy Cream, if desired
• 1 tablespoon for each serving of Athena’s Blend Oil
• Honey 2 tablespoons
• Whiskey 2 tablespoons

Method:

1. In a 4-quart saucepan add the Extra Virgin Olive Oil and sweat the onions over low heat
2. Add the squash and the pears
3. Pour in the stock, enough to submerge the squash and pears
4. Add thyme sprigs and bring them to a simmer
5. Simmer until the squash is fork tender
6. Remove the thyme sprigs
7. Cool slightly and purée coarsely in a food processor with the stock (may need to do in two batches) or use a handheld blender
8. Add a touch of cream if desired
9. Season with salt and pepper to taste
10. Wisk the honey and whiskey for the drizzle for the soup
11. Chef's Note: You can use any type of squash or pumpkin you enjoy, adjust the seasoning to the taste of the squash
12. Service: Drizzle with Athena’s Blend Olive Oil and the Honey and Whiskey just before serving