Butternut Squash Pear Soup

• 3 -4 tablespoons olive oil
• 3 green onions, finely chopped
• 3 large shallots, finely chopped (or quarter of a red onion finely chopped)
• 1 medium onion, diced
• 1 12 lbs butternut squash, peeled, seeded and cut into 1 inch cubes
• 12 lb yukon gold potato, peeled and cubed
• 4 -6 cups water (vegetable or chicken broth will also work)
• 1 tablespoon sugar
• 2 teaspoons ground coriander
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 canned pear, diced
• cilantro (optional) or chives (optional)

1. Heat oil, saute scallions, shallots and onion until soft.
2. Add squash cubes, potato cubes saute for 1 minute.
3. Add stock/water, sugar, coriander, salt, pepper.
4. Simmer covered for about 20 minutes or until the squash and potatoes are fork tender.
5. Add diced pear.
6. Remove from heat, cool 10 minutes.
7. Puree with hand blender or in blender.
8. Garnish with chives or cilantro.

green onions, shallots, onion, butternut squash, gold potato, water, sugar, ground coriander, salt, black pepper, pear, cilantro

Taken from www.food.com/recipe/butternut-squash-pear-soup-440400 (may not work)