Roasted Butternut Squash and Pear Soup

Ingredients

• 1 teaspoon squash
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 butternut squash small, about 2.5 lbs., with skin on
• 1 onion medium, chopped
• 2 garlic cloves small, minced
• 1 carrot
• 1 celery
• 1/2 jalapeno pepper seeded and finely chopped, you can use more if you like it hot
• 1 pear I used Bartlett
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground coriander
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper more to taste
• 8 cups chicken broth
• 2 sprigs fresh thyme

Nutrition

• Calories : 160 calories
• Carbohydrate : 21 grams
• Cholesterol : 5 milligrams
• Fat : 8 grams
• Fiber : 4 grams
• Protein : 8 grams
• SaturatedFat : 1.5 grams
• Sodium : 330 milligrams
• Sugar : 6 grams