Acorn Squash & Pear Soup

Name: Acorn Squash & Pear Soup
Ingredients: 2 medium acorn squash, peeled and cut into 3/4-inch cubes; 4 medium firm pears, peeled and coarsely chopped; 3 celery ribs, thinly sliced; 1 large onion, finely chopped; 2 tablespoons butter, melted; 1 teaspoon dried thyme; 1 teaspoon salt; 1/2 teaspoon dried sage leaves; 1/2 teaspoon pepper; 1 carton (48 ounces) chicken broth

10 ingredients

2 steps

Ingredients

2 medium acorn squash, peeled and cut into 3/4-inch cubes
4 medium firm pears, peeled and coarsely chopped
3 celery ribs, thinly sliced
1 large onion, finely chopped
2 tablespoons butter, melted
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon dried sage leaves
1/2 teaspoon pepper
1 carton (48 ounces) chicken broth

Directions

1

In a large bowl, combine the first nine ingredients; toss to coat. Transfer to a greased shallow roasting pan. Roast at 375° for 1-1/4 hours or until squash is tender, stirring occasionally.
2

Cool slightly. In a food processor, process squash mixture with broth in batches until smooth. Transfer to a Dutch oven; heat through, stirring occasionally.