Ingredients
2 medium acorn squash, peeled and cut into 3/4-inch cubes4 medium firm pears, peeled and coarsely chopped3 celery ribs, thinly sliced1 large onion, finely chopped2 tablespoons butter, melted1 teaspoon dried thyme1 teaspoon salt1/2 teaspoon dried sage leaves1/2 teaspoon pepper1 carton (48 ounces) chicken broth
Preparation
In a large bowl, combine the first nine ingredients; toss to coat. Transfer to a greased shallow roasting pan. Roast at 375° for 1-1/4 hours or until squash is tender, stirring occasionally.
Cool slightly. In a food processor, process squash mixture with broth in batches until smooth. Transfer to a Dutch oven; heat through, stirring occasionally.
