Ingredients

2 Anjou or Bosc pears, peeled, cored, and diced

Juice of 2 lemons

2 tablespoons olive oil

1 cup peeled and diced Vidalia or Spanish onion

1 stalk celery, diced

1 small carrot, peeled and diced

1 tablespoon minced garlic

1 teaspoon peeled minced fresh ginger

1/2 cup dry white wine

2 small butternut squash, peeled, seeded, and diced (about 3 cups)

1 baking potato (about 12 ounces), peeled and diced

5 cups Vegetable Stock or store-bought

1/4 cup freshly squeezed orange juice

1 tablespoon freshly squeezed lemon juice

1/2 cup heavy cream

Salt to taste

Description

This Autumnal Dish Is Especially Appropriate And Welcome As The First Course On A Cool Fall Evening. The Subtle Sweetness Of The Squash Is...

View Full Recipe