Serves 6-8


For stock:

  • 2 tablespoons olive oil
  • 2 carrots, peeled and cut into 1-inch pieces
  • 4 stalks of celery cut into 1-inch pieces
  • 1 large onion, peeled and cut into 1-inch pieces
  • 1 bunch of parsley
  • 2 bay leaves

For soup:

  • 1 large butternut squash (about 4 pounds) peeled, seeded and cut into 1-inch pieces
  • 4 tablespoons olive oil, divided
  • Kosher salt and pepper
  • 2 large shallots, diced
  • 3 large pears, peeled and cut into pieces
  • Kosher salt and pepper
  • ¼ cup cream cheese

Preheat oven to 425 degrees.

Heat 2 tablespoons of olive oil in a 8 qt pot until hot but not smoking. Add carrots, celery, onions and sauté until the onion is translucent, about 8 minutes. Fill pot with 6 to 7 cups water and add parsley and bay leaves. Bring to a boil, lower heat and let simmer for 1 hour. Strain and set aside.


In a large bowl, toss squash with 2 tablespoons of olive oil and roast on a sheet pan until golden brown, about 20 minutes. In a large 8 qt pot, heat remaining 2 tablespoons oil and sauté shallots until translucent, about 4 to 5 minutes. Add roasted squash, pears and 5 to 6 cups of stock, enough to cover the vegetables by ½-inch. Season with salt and pepper. Bring to a boil then reduce heat and simmer until squash is very tender, about 30 to 35 minutes. Whisk in cream cheese .
Working in batches, fill the blender ½ way and puree soup until smooth. Be very careful when blending soup. Pass soup through a sieve and transfer to a clean pot. Repeat with remaining soup. Season with salt and pepper to taste.