Butternut Squash Pear Soup with Sage | Recipe Cart | Recipe Cart

Ingredients

• 1 large butternut squash (at least 2lbs, should yield 2 cups roasted)
• 2 tablespoons extra virgin olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 2 carrots, peeled and chopped
• 2 celery, peeled and chopped
• 2 pears, peeled, cored and diced (I like using bartlett)
• 1/2 teaspoon salt & pepper
• 2 teaspoons dried sage
• 3 cups vegetable broth
• 1 tablespoon white wine vinegar (or balsamic vinegar)