The velvety smoothness of this dairy free Roasted Butternut Squash Ginger Pear Soup is attained with only healthy ingredients. The perfect soup for those inevitable cooler evenings.
Drizzle the cut side with about 2 tablespoons of olive oil; season with salt and pepper.
Place in rimmed pan 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 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 or until the pears soften.
Remove the bay leaf.
Puree the soup with a handheld immersion blender (or use a food processor).
Adjust seasonings if necessary.
Garnish with seeds and sage leaves.
Video
Notes
The time needed to roast the butternut squash is approximately one hour, and this process can be done beforehand.
If possible, use any variety of ripe pears, as they provide just a hint of sweetness to the soup.
Store leftovers in the refrigerator in an airtight container for up to 5 days.
Feel free to season with your favorite spices -paprika, turmeric, and curry all work well with the natural sweetness of this soup.
For a non-vegan version, chicken stock can be used.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. *Recipe adapted from Dave Lieberman