Ingredients
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1 cup chopped onion
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3/4 cup chopped celery
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1 tablespoon butter or 1 tablespoon margarine
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4 cups cubed peeled butternut squash
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1 3/4 cups water
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1 cup chopped peeled Anjou pear
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1/2 cup apple juice
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1/4 teaspoon salt
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1/8 teaspoon black pepper
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1 (14 1/2 ounce) can vegetable broth
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1 bay leaf
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3 tablespoons maple syrup
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1 cup chopped peeled braeburn apple
Instructions
- Melt the butter in a large soup pot over medium-high heat.
- Add in onion and celery; stir/saute for 4 minutes or until tender.
- Add in squash and the next 8 ingredients; bring to a boil.
- Partially cover, lower heat, and simmer 30 minutes or until tender.
- Throw out bay leaf.
- Transfer half of squash mixture to the container of a blender or food processor; process until smooth.
- Pour puree into a bowl; repeat procedure with the remaining squash mixture.
- Return all puree mixture to soup pot; stir in syrup.
- Cook over medium heat for about 5 minutes or until well heated.
- **Could use stick blender in soup pot instead of pureeing in blender.