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"The belly rules the mind."--Spanish Proverb

Roasted Butternut Squash and Pear Soup Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
3 tbsp Extra virgin olive oil
4-5 cups butternut squash, cut into 1” cubes (about 1 medium butternut squash)
2 Bartlett pears, peeled, cored and quartered
1 medium onion, peeled and chopped
4 cups low sodium chicken or vegetable stock
1 tbsp fresh ginger, grated
Salt to taste
Directions:
Directions:
Preheat the oven to 400 degrees F. Toss the butternut squash with 2 tbsp of the olive oil on a foil lined baking sheet and roast
for 20 minutes. Remove from the oven and add the pear & onions, toss to coat with the olive oil. Roast for an additional 20 minutes or until softened and caramelized. Remove from the oven.
Place the squash, pear, onion, ginger and broth in a blender, processing in two batches if necessary. You can also use an immersion blender. Top with a dollop of Greek yogurt
Number Of Servings:
Number Of Servings:
3-4
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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