Butternut Squash and Pear Soup (With Cashew-Tarragon Ceam)
| Yield: | 1 Servings |
| Categories: |
| 1 | qt | Yellow onion, cut into 1/2 inch cubes |
| 2 | c | Carrots, cut into 1/2 inch cubes |
| 2 | c | Celery, cut into 1/2 inch cubes |
| 1/2 | c | Sherry |
| 2 | ts | Salt, or more to taste |
| 1/2 | ts | Black pepper, depending on taste (up to 1) |
| 3 | qt | Butternut squash, peeled and sliced into 1/2 inch cubes |
| 1 | qt | Pears, sliced - anjou, bosc, or asian |
| 3 | qt | Vegetable stock |
| 2 | ts | Fresh thyme |
| 2 | ts | Fresh ginger, minced |
| CASHEW TARRAGON CREAM | ||
| 1 | c | Cashews |
| 2 | tb | Fresh tarragon |
| 1/3 | c | Lemon juice |
| 2 | tb | White miso (any light miso) |
| 2 | c | Water |
| Salt, to taste | ||
| Black pepper, to taste |
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