Butternut Squash Pear Soup

1 leek, chopped
2 butternut squash
vegetable stock
4 pears, chopped, peeled, and cored
olive oil, to taste

Peel, core, seed, and chop squash. Sauté leek and butternut squash in olive oil until squash begins to brown. Add vegetable stock to cover, and simmer. Let simmer until squash is soft (about 20 minutes). Add pears, and simmer for an additional five minutes. Blend and serve.

recipes provided by Peter Klein, owner of Seedling orchard
www.midwesthomemag.com