Roasted Butternut Squash Ginger Pear Soup

• Gluten free
• Paleo

• Produce

  • 1 Bay leaf
  • 1 Butternut squash (approximately 3-4 pounds, large
  • 1 tsp Ginger, fresh root
  • 1 Onion, large
  • 3 Pears, medium

• Canned Goods

  • 4 cups Vegetable or chicken stock

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1/2 tsp Salt

• Oils & Vinegars

  • 4 tbsp Olive oil

Found on shelovesbiscotti.com

Description

Ingredients

• 1 large butternut squash (approximately 3-4 pounds)
• 2 tablespoons olive oil
• ½ teaspoon salt
• freshly ground black pepper (to taste)
• 2 tablespoons olive oil
• 1 large onion, diced
• 1 teaspoon grated fresh ginger root
• 4 cups vegetable or chicken stock
• 3 medium pears, peeled, cored and chopped
• 1 bay leaf

Directions

• Preheat oven to 400° F.
• Line a baking sheet with parchment paper.
• Cut squash in half; remove the seeds and strings. Set aside.
• Drizzle the cut side with about 2 tablespoons of olive oil; season with salt and pepper.
• Place on baking sheet with cut-side down.
• Bake between 45-60 minutes or until you can easily slice through the pulp with a knife.
• Remove from oven and set aside to slightly cool off.
• Place the seeds on the same parchment lined baking sheet and bake for a couple of minutes until nice and roasted.
• Scoop out the flesh and discard the peel.
• Place a thick bottomed pot over medium-high heat. Add 2 tablespoons of olive oil, and sauté the onion, stirring frequently for about 5 minutes or until the onions begin to soften.
• Add the grated ginger root and sauté for another minute or so.
• Add the stock, squash, chopped pears, and bay leaf.
• Combine together.
• Simmer for 10-15 minutes.
• Remove the bay leaf.
• Puree the soup with a hand held immersion blender (or use a food processor).
• Adjust seasonings if necessary.
• Garnish with seeds and sage leaves.