Cream Of Butternut Squash Soup

• 6 cups chicken broth
• 1 large butternut squash, peeled, seeded, and chopped (about 2 1/2 pounds)
• 2 cups peeled, chopped baking potato
• 1 cup chopped Vidalia onion
• 1 cup peeled, chopped fresh pear
• 1 tablespoon chopped garlic
• 1 teaspoon minced fresh ginger
• 3/4 cup heavy whipping cream
• 1/4 cup freshly squeezed orange juice
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon salt
• 1 teaspoon hot chili sauce

1. Combine first 7 ingredients in a Dutch oven. Bring to a boil; cover, reduce heat, and simmer 40 minutes or until vegetables are tender.
2. Place half of vegetable mixture in container of an electric blender; cover and process until smooth. Repeat procedure with remaining vegetable mixture. Return pureed mixture to Dutch oven. Add whipping cream and remaining ingredients; cook just until thoroughly heated (do not boil).

chicken broth, butternut squash, vidalia onion, fresh pear, garlic, fresh ginger, heavy whipping cream, freshly squeezed orange juice, freshly squeezed lemon juice, salt, hot chili sauce

Taken from www.myrecipes.com/recipe/cream-of-butternut-squash-soup (may not work)