Pear Blossom Farms

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  • 1/2 Cup Oil
  • 1 Butternut Squash
  • 1 Small Diced Onion
  • 1 - 32 oz. Box Vegetable Stock
  • 1 Cup (1/2 Pint) Cream
  • 1 Jar Pear Blossom Farms Apple Butter

    Cut squash in half along its length then seed and roast so the squash can be scooped out. Sauté onion with oil until tender. Put squash, vegetable stock, and onion in food processor and puree until smooth. Return to stock pot and add cream and apple butter. Heat and serve.