Butternut Squash Soup With Pear

Ingredients

• 28 ounce apple cider fat-free canned (or vegetable)
• 0.5 teaspoon pepper black freshly ground
• 6 cups butternut squash cubed peeled (1-inch)
• 0.3 teaspoon cayenne pepper 
• 6 servings chives chopped for garnish
• 0.3 cup maple syrup 
• 1  onion chopped
• 2  pears peeled chopped
• 0.8 teaspoon salt 
• 2 tablespoons vegetable oil 
• 1 cup water 

Equipment

• blender
• dutch oven

Directions

1. Heat oil in a Dutch oven over medium heat.
2. Add onion; cook, stirring, 5 minutes, or until softened. Stir in next 8 ingredients (through black pep-per), and bring to a boil over high heat. Reduce heat to low, cover, and simmer 20 minutes, until squash is very soft.
3. Puree soup in batches in a blender.
4. Serve hot, garnished with chives.