Butternut Squash Soup for Thanksgiving and Beyond

Ingredients

• 2 tablespoons unsalted butter
• 2 carrots medium-size, peeled and sliced
• 2 celery ribs, thinly sliced
• 1 onion small, sliced
• 2 3/4 pounds squash assorted fall, such as butternut, acorn, and Hubbard, peeled and cut into chunks
• 2 pears cored and cut into large dice
• 6 cups chicken stock
• 1/4 teaspoon ground cinnamon
• 1 teaspoon salt
• freshly ground black pepper

Nutrition

• Calories : 220 calories
• Carbohydrate : 37 grams
• Cholesterol : 15 milligrams
• Fat : 5 grams
• Fiber : 6 grams
• Protein : 9 grams
• SaturatedFat : 2 grams
• Sodium : 670 milligrams
• Sugar : 15 grams