Buttercup Squash and Pear Soup

4 tablespoons butter
2 medium Red Dog Farm onions, diced
1 medium Red Dog Farm buttercup squash, seeded, stem removed, and cut in half
4 pears, peeled and chopped into roughly 1-inch pieces
1-quart low sodium chicken stock, or enough to cover
1 sprig rosemary
Heavy cream
Salt, freshly ground black pepper and sugar

Preheat the oven to 375. Bake the halved squash cut-side down until tender, about 40- 60 minutes. Once cool enough to handle, scoop out the flesh. In a 4-quart saucepan melt the butter over medium-high heat, and add and sweat* the onions. Add squash and pears and sweat those too a bit. Pour in the stock, enough to submerge solids. Add sprig of rosemary and bring to a simmer and cook until squash is fork tender about 15 to 18 minutes. Remove rosemary. Puree with immersion blender. Add a touch of cream and season, to taste.

*Sweating onions¬† means to cook¬† them with no lid on until they are translucent and giving up liquid, over a low enough heat that they don’t caramelize.