Categories: Soup- Stew- Chowder- Chili

Ingredients

• 2 medium acorn squash, peeled and cut into 3/4-inch cubes
• 4 medium firm pears, peeled and coarsely chopped
• 3 celery ribs, thinly sliced
• 1 large onion, finely chopped
• 2 Tbsp. butter, melted
• 1 tsp. dried thyme
• 1 tsp. salt
• 1/2 tsp. dried sage leaves
• 1/2 tsp. pepper
• 1 carton (48 oz.) chicken broth

Directions

1. In a large bowl, combine the first nine ingredients; toss to coat. Transfer to a greased shallow roasting pan. Roast at 375 degrees for 1 1/4 hours or until squash is tender, stirring occasionally.
2. Cool slightly. In a food processor, process squash mixture with broth in batches until smooth. Transfer to a Dutch oven; heat through,

3. stirring occasionally.

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