Butternut Squash Soup with Pears

Butternut Squash and Pear Soup
(Can use Acorn Squash)

I like this soup recipe, it is very tasty, and the idea of roasting the vegetables makes it extremely flavorful, it is creamy without the addition of cream.

Ingredients

1 butternut squash, peeled and chopped
 3 pears, peeled and chopped into large pieces
1 onion chopped
2 stalks celery chopped
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon dried sage
1/2 teaspoon ground pepper
 5 cups chicken broth
2 tablespoon butter melted


Directions

Preheat oven to 375 degrees Fahrenheit.
In a bowl put the chopped butternut squash,
chopped pear, chopped onion, chopped
celery, thyme, salt, sage and pepper.
Mix together. Add melted butter and
thoroughly blend with the vegetables.
Put the vegetables in a glass pyrex dish,
spray base with Pam first. Put in oven and
bake for approximately 35-40 minutes,
turning the vegetables every 15 minutes.
Test for tenderness.
Remove the vegetables and let cool.
In a food processor, blend vegetables
with a little chicken broth in each batch.
Blend until mixture is smooth. Transfer
to a saucepan and heat up just before serving.