Squash Pear Soup


1 yellow onion, chopped
1 carrot, chopped
1 stalk celery, chopped
2 cups + 1 tbsp vegetable broth
2 cups water
1 large butternut squash, peeled, seeded and cubed
2 green pears, peeled and cubed
cinnamon, salt and pepper to taste


  1. Sautée onion, carrot and celery in 1 tbsp broth for 5 minutes.
  2. Add remaining broth, water, squash and pear and bring to a boil. Continue cooking until squash is soft (20-30 minutes). Puree in food processor or blender until smooth.
  3. Add salt, pepper and cinnamon to taste. Serve warm.

Makes about 6 servings.


~ by AmyLL on February 19, 2008.

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