1 medium butternut squash cooked, peeled and cubed
2 tablespoons Extra Virgin Olive Oil
Salt and Freshly Ground Pepper - to taste
1 tablespoon Canola Oil
1 Asian Pear peeled and chopped
1/2 cup Onion diced (fresh)
2 14-oz. cans Chicken Broth
1 cup Cottage Cheese or ricotta cheese
1/8 teaspoon Salt
1 teaspoon Cumin
Preheat the oven to 425ºF.
Peel and seed the squash and then cut into small cubes.
Place the squash cubes in a bowl and toss them with the olive oil.
Place them in a single layer on a baking sheet and season with salt and pepper.
Roast in the oven for 10-15 minutes, or until fork tender.
In a large sauce pan, place apple pear and onion with the oil.
Cook until tender and caramelized. Set aside.
In a food processor, blend the cottage cheese until smooth, adding the apple pear mixture and ½ the chicken broth.
Blend together until smooth.
Add remaining ingredients and blend until smooth, but do not over blend.
Pour into large saucepan to heat soup. Serve immediately.