Have yourself a very peary Christmas! (Butternut Squash and Pear Soup)

It's all done.  Christmas shopping that is.  A pile of gifts are to my right and a heap of wrapping paper is to my left.

Is it just me or was Christmas kind sneaky this year?  Seriously, it feels like it came out of nowhere.  Not that I am complaining.  I adore Christmas.  The lights, the music, the laughter, the story of a baby born long ago... it truly is the most wonderful time of the year.

Some other things I love about Christmas:

Peppermint everything
The smell of Christmas trees
Mannheim Steamroller

Wreaths on the door
Rain coming down (yes, rain and not snow... California!)
Giving presents

Fudge
Christmas cookies
Mistletoe

What a minute -- I have never actually been kissed under the mistletoe before!  Guess I better grab that many of mine and make some Christmas magic happen! ;)

And last, but not least, SOUP!  It has always been one of my favorite dishes, and I hope it forever more shall be...

How about you?  What are your favorite things from this season?

BUTTERNUT SQUASH AND PEAR SOUP
Recipe from Everyday Food, Dec. 2012

ingredients

• 2 tablespoons extra-virgin olive oil, plus more for serving
• 1 medium yellow onion, diced large
• 1 small butternut squash (about 2 pounds), peeled, seeded, and diced large
• 2 pears, peeled and diced large
• Salt and pepper
• 1/4 cup low-fat plain Greek yogurt
• Chopped fresh chives, for serving

directions

1. In a medium pot, heat oil over medium-high. Add onion and cook until translucent, 6 minutes. Add squash, pears, and 4 cups water; season with salt and pepper. Bring to a boil; reduce to a rapid simmer and cook until squash is soft, 20 to 25 minutes.
2. In batches, fill a blender halfway with soup and puree with yogurt until smooth (use caution when blending hot liquids), transferring to a clean pot as you work. Season with salt and pepper; serve with chives and a drizzle of olive oil.

COST: $$4.42   COST PER SERVING (6): $0.74