Butternut Squash Pear Soup with Sage

large butternut squash (at least 2lbs, should yield 2 cups roasted)

extra virgin olive oil

medium onion, finely chopped

garlic cloves, minced

carrots, peeled and chopped

celery, peeled and chopped

pears, peeled, cored and diced (I like using bartlett)

salt & pepper

dried sage

vegetable broth

white wine vinegar (or balsamic vinegar)