BUTTERNUT SQUASH & PEAR SOUP

Serves: 6 – 8

Ingredients:

• 946ml of vegetable broth
• 1 medium butternut squash, cubed and roasted
• 1 large yellow onion, diced
• 1 large pear, cubed
• 3 large garlic cloves, minced
• 1/4 inch fresh ginger, sliced
• 1 teaspoon of turmeric powder
• 1/2 teaspoon of cayenne pepper
• 1/2 teaspoon of dried thyme
• salt & pepper to taste
• pumpkin seeds to garnish

Directions:

1. In a large pot over medium heat, sweat onions, garlic and ginger until onions are translucent, approximately 5 minutes.
2. Add remaining ingredients and bring to a boil—lower heat and simmer for about 15 minutes.
3. Remove from heat and using a hand blender, blitz until smooth.
4. Serve and top with pumpkin seeds.

Tip: can also be made with pumpkin or acorn squash.