Butternut Squash and Pear Soup

• Poke holes in skin of butternut squash and microwave for 5 minutes to soften the skin.
• Remove skin. Cut squash in half and remove seeds from the inside, then cut into cubes.
• Peel and cube the pear(s).
• Place butternut squash and pear in a baking dish, spray with coconut oil spray to cover, and bake covered with foil for 25 minutes.
• Place roasted butternut squash and pear in a stock pot and add vegetable broth to cover squash/pear mixture.
• Bring to a boil, cover and simmer for approximately 15 minutes.
• Add all items to blender, a little at a time. Blend until smooth. (Tip: Remove small cover on the top of blender to vent and cover hole with a towel to prevent splashing. Remember it will be hot!)
• Enjoy!

**Add vegetable broth to desired thickness to adjust for IDDSI Level 3 (Moderately Thick).