This soup is so delicious. It is even better the second day after the flavors have a chance to blend and deepen. You can serve this soup with or without crumbled bacon on top. I love the bacon. It adds a smoky flavor to the soup and a nice crunch. Feel free to add lots of cinnamon ;) Enjoy this toasty treat! Serves 8.
2 tbsp butter or olive oil
2 celery stalks, chopped
2 carrots, peeled and chopped
1 onion, chopped
1/4 tsp cinnamon
3/4 lb potatoes, peeled and chopped
2 pears, chopped
4 cups butternut squash (about 1 squash), peeled and chopped
2 cups stock (veggie or chicken)
2 cups water
Heat large soup pot and add 2 Tbsp butter or oil to heat. Add celery, carrots and onion. Saute 5 minutes. Add cinnamon and stir about 1 minute. Add remaining ingredients and bring to a simmer. Cook about 30 minutes and blend with immersion blender. Serve topped with crumbled bacon or as is!