Roasted Butternut Squash Soup with Pears

Description


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Ingredients

At a glance
Cuisine
Difficulty
Serves
6

1 lb butternut squash, peeled & cubed
1/4 c olive oil
1 lg onion, diced
2 celery stalks, diced
2 T garlic, minced
2 pears, peeled & diced
2 qts vegetable stock
1/4 c white wine
2 t ground nutmeg

Methods/Steps

Mix squash with oil. Roast at 350° for 30 min. Sauté onion, celery & garlic in soup pot or Dutch oven. Add remaining ingredients. When all ingredients are soft, puree in food processor. Add salt & pepper to taste.

Thin soup with stock if necessary.

Cool. Store in refrigerator.

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