Squash & Pear Soup

Makes 9 Cups Active Time: 20 Min Total Time: 45 Min

1 Tbsp Olive Oil
1 pkg Chopped Onions
1 pkg Cut Butternut Squash, 1/4-inch dice
3 medium Bosc or Anjou pears, peeled, cored, and quartered
1 carton Vegetable Stock
1 Tbsp minced fresh thyme
Salt and pepper to taste

Heat oil on medium-low in large stockpot. Add onions and squash. Cook,
covered, stirring occasionally, 10 min. Add pears, stock, and thyme.
Bring to a boil; reduce heat to low. Simmer about 25 min until squash and
pears are tender. Puree until smooth with blender (see Chef Tip). Season
to taste with salt and pepper. Ladle into warm bowls.

Chef Tip(s):
For the smoothest consistency, use a conventional blender. Ladle small
batches (about 2 cups at a time) into blender, being careful as you
handle the hot soup. Puree until smooth. Return soup to pot; reheat on
LOW.


Option(s): Drizzle Walnut Oil.
Fruits and Vegetables: 0.75 cup(s

Calories: 110.0 Nutrition Info: Each serving (1 cup) contains 110
calories, 24 g carbohydrate, (5 g fiber), 1 g protein, 2 g fat, (0 g
saturated fat), 0 mg cholesterol, and 40 mg sodium.

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