Makes 8 cups

 

Ingredients:

2 Tablespoon olive oil

1 chopped onion

1 Tablespoon grated ginger

1 large butternut squash, peeled, seeded and cut into chunks

2 ripe pears, peeled, cored and chopped

4 cups low sodium chicken broth

salt and pepper to taste

pinch of cinnamon

pinch of cayenne

Toasted pumpkin seeds/pepitas to garnish

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Method:

Sautee the chopped onion and grated ginger in oil in a large pot until onion is tender, translucent, but not browned.

Add the squash.

Add the pears.

Add the chicken broth. 

Bring to a boil.

Cover, reduce heat and simmer 15 minutes until squash is tender.

Cool slightly, then puree until smooth.

Season with salt, pepper and a pinch each of cinnamon and cayenne.

Garnish with toasted pumpkin seeds.