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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.