If autumn were a soup, this would be it. Mild butternut squash pairs with sweet pear to form the base of this rich, creamy soup. Protein-rich almond butter and crunchy pumpkin seeds balance the natural sweetness, while adding an unexpected twist to this seasonal favorite.
Please note you will need an immersion blender for this recipe.
Over medium heat, warm a large stockpot.
Add olive oil, butternut squash, pear, and onion, sautéing, until squash starts to brown.
Add stock, salt and pepper, stirring, until combined.
Cover pot and decrease heat to low, simmering for 15 minutes.
Add almond butter and heavy cream, stirring, until combined.
Using an immersion blender, purée soup, until smooth.
Top with pumpkin seeds and serve.