Butternut Squash Pear Soup with Sage | Recipe Cart
Butternut squash and pear soup with sage, cooked in olive oil and vegetable broth for a flavorful, comforting dish. Perfect for fall!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at getrecipecart.com.
Cooking tools:
- Blender
- Oven
- Baking sheet
- Parchment paper
- Silicone baking mat
- Chef's knife
- Cutting board
- Spoon
- Pot
- Stove
- Measuring cup
- Measuring spoon
- Mixing bowl
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)
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