Butternut Squash and Canary Melon Soup
1 sweet onion, diced
2 sprigs of thyme
1 medium size, butternutsquash
2 Anjou pears, peeled and diced
1 cup Canary (or Honeydew) melon cubed
3 cups chicken or vegetable stock
1/4 cup 18% cream
Salt and pepper
Maple walnut topping
Slice butternut squash into rounds, place on a baking sheet.
Drizzle with olive oil and salt. Roast in the oven for 30 minutes at 350 degrees.
Sauté onion, roasted squash, pear and melon, thyme in 1 tablespoon butter and olive oil.
Cook for 10 minutes, then add 3 cups of chicken stock
Let the soup simmer for 30 minutes, blend until smooth with a hand blender. Add 18% cream, and season with salt and pepper.
In a small frying pan, toast walnuts in maple syrup for 2 minutes to use as a garnish for the soup.
© Ann Ivy Male 2011