Butternut Soup with Pears and Apples

1 Tbsp butter
1 c chopped onion
3/4 c chopped celery
4 c peeled cubed butternut squash
1 3/4 c water
1 c peeled chopped cooking apple
1 c peeled chopped Anjou pear
1/2 c apple juice
1/4 tsp salt
1/8 tsp pepper
1 (14 1/2 oz) can vegetable broth
1 bay leaf
3 Tbsp maple syrup

Melt butter in a stock pot over medium-high heat. Add onion and celery and saute 4 minutes or until tender. Add all remaining ingredients except syrup; bring to a boil. Partially cover, reduce heat and simmer 30 minutes or until tender. Discard bay leaf. Process soup in food processor in batches until smooth. Return pureed soup to pan and stir in syrup. Cook over medium heat 5 minutes or until heated through.

NOTES
From Cooking Light.
Pears and apples add a nice sweetness to the soup.
Not hearty enough for a main dish.