Our weekly Real Meal offers you a healthy dinner idea that you can get on the table quickly, using our favorite organic and all-natural products. (And featuring products from our Weekly Real Deals!) This week, enjoy this simple and warming soup made with bone broth. Prepare a double batch of this Butternut Squash and Pear Soup so you have extra for lunches throughout the week!

1. Prepare Lundberg rice according to package directions.
2. In a large soup pot, heat a drizzle of oil over medium heat. Add 1 diced onion, and cook until softened. Add 3-4 cloves chopped garlic, and cook just until fragrant, 1-2 minutes.
3. Add cubed butternut squash and 2 diced Anjou pears, along with 2 cartons of Kettle & Fire chicken bone broth.
4. Simmer until vegetables are tender, then puree with an immersion blender or regular blender. Season generously with salt, pepper, and (optional) ground cardamom and nutmeg.
5. Spoon rice into serving bowls and ladle soup over top. (May also be served without the rice for a lighter meal.)