Pear and Squash Soup with Rosemary

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 Acorn squash, small
  • 2 Bosc pears
  • 1/4 tsp Garlic powder
  • 1 sprig Rosemary, Fresh

• Baking & Spices

  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tsp Olive oil, Extra Virgin

• Liquids

  • 2 cups Water

Found on lightorangebean.com

Description

Ingredients

• 2 Bosc Pears
• 1 small steamed acorn squash, skin and seeds removed (approximately 1 lb)
• 2 cups water
• ½ teaspoon salt
• 1 sprig fresh rosemary
• ¼ teaspoon garlic powder
• 1 teaspoon extra virgin olive oil

Directions

• Cut Bosc pears into slices. Set 4 big slices aside for garnishing.
• In a saucepan, add the steamed acorn squash, pear slices, water, salt, and rosemary. Bring to a boil over medium heat and then simmer over low heat for 10 minutes. Stir occasionally.
• While the soup is simmering, heat a sauté pan over high heat. Add extra virgin olive oil when the pan is hot. Add 4 slices of pears into the sauté pan and reduce the heat to medium. Carefully flip the pear slices occasionally. Sauté until both sides are slightly caramelized on the edges. Approximately 5 minutes.
• Remove the saucepan from heat. Use a hand blender to blend the soup until it is smooth. Garnish with caramelized pear slices and extra rosemary sprigs. Serve immediately.