Gingered Squash and Pear Soup
Prep Time:
Cook Time:
Serves:
Makes 8 cups
Ingredients
2 Tablespoons extra virgin olive oil | 1 diced onion | 1 Tablespoon finely grated fresh ginger | 1 ½ teaspoon ground turmeric | 1 large butternut squash, peeled, seeded and cut into chunks | 2 ripe pears, peeled, cored and chopped | 4 cups gluten free low/no sodium vegetable broth | Salt and pepper | Toasted pumpkin seeds to garnish
Preparation
1. Sauté the onion, ginger and turmeric in olive oil in a large pot until onion is soft and tender. | 2. If onion starts to stick to the bottom of the pan before it softens, add a bit of the vegetable broth. | 3. Add the squash and pears. | 4. Add the vegetable broth and bring to a boil. | 5. Cover and reduce heat and simmer 15 minutes until squash is tender. | 6. Cool slightly, then puree until smooth. A blender or Vitamix will yield the smoothest, creamiest soup, but a food processor will also work. | 7. Season with salt and pepper. | 8. Garnish with toasted pumpkin seeds just before serving.