Butternut Squash and Pear Soup

Last weekend a couple of my very best friends visited me in Brooklyn. We had a great time going out dancing, but what was even better was the Sunday we spent together eating, drinking and preparing a soup that reminds me of sitting in the kitchen, watching my mom cook.

Saute sliced celery and leeks in a pot with extra-virgin olive oil until fairly soft. Add cubed pears (leave the skin on to increase the nutrient and fiber content--you won't realize it's there once the soup is pureed) and butternut squash to the pot and cover with vegetable or chicken broth. Bring to a boil and reduce to a simmer. Allow to cook for about 20-25 minutes and then puree. Season with salt and freshly ground black pepper and stir in evaporated skim milk if desired. (Are you noticing a pattern with soup making? It's too easy!)

Enjoy this soup as my dear friends and I did: with lots of wine, a variety of cheeses and a hunk of crusty whole grain bread. This soup balances out the indulgences of the weekend!