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Pear and Squash Soup Recipe

Ingredients
  • 1 pound or fresh pre-cut package of butternut squash
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 carton vegetable broth (32 ounces carton)
  • 3 Bosc or Anjou pears, peeled, cored and quartered
  • 1 tablespoon fresh thyme
Directions
Heat 1 tbsp of olive oil in large stockpot in medium/low heat.

Add onion and squash.

Heat for 10 minutes. Stir occasionally.

Bring to a boil.

Reduce heat, simmer about 25 minutes.

Use blender (or immersion blender) to blend soup.

Add salt and pepper to taste.

Serve warm.

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