Ingredients
1 butternut squash, roasted
1 fennel bulb, chopped
1 pear, chopped
1 sweet onion, chopped
2 tablespoons olive oil
4 cups chicken broth
1/2 teaspoon ground ginger
salt and pepper to taste
Method
Sources
📖
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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
Keep butter at table temperature — ceramic cover protects and presents
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In a stock pot, heat the olive oil and saute the onions until soft. Add the fennel and pear, saute until the pear is soft. Add the roasted butternut squash. Stir in the chicken broth and bring to a boil. Boil until a fork goes through the fennel easily. About 15 minutes. In batches, food process the ingredients until smooth. Return to the stock pot, mix in the salt, pepper and ginger. Heat to desired temperature and serve.