Butternut Squash Soup
2 TB olive oil
1 butternut Squash
1 onion sliced
1 pear
6 cups chicken stock
1 spring rosemary
Salt and pepper
1 Tb lemon juice

Peel the skin of the butternut squash with a potato peeler or carefully with a knife
Cut in half and clean out the seeds and discard the seeds
Cut inside flesh  into 2 inch pieces.
Peel the pear , seed and cut into 6 pieces

Saute the onion in olive oil
Add the butternut squash pieces and the pear pieces
Add the chicken stock and rosemary.
Cook until the squash is tender
Let cool a bit and remove the rosemary sprig
Puree with an immersion blender or in a food processor
Put back into the pot and season with salt and pepper, and lemon juice. Add water if it is too thick at this time.
Serve hot with a sprinkling of fresh chopped herbs or some grated parmesan