fresh herbsseeds, etc. for garnish (I'm using fresh thyme and sesame seeds)
Pre-heat oven to 400f degrees while you chop all the veggies and fruit.
Line 2 baking sheets with parchment paper, and toss the squash, onions, pears, and garlic with olive oil. Sprinkle a little sea salt and black pepper all over and roast everything in the oven for approx. 30-35 minutes.
Add water to a soup pot with roasted vegetables and bring to a boil, then reduce the heat to low and simmer for 15 minutes.
Turn off the heat, add the ginger or ginger juice, more salt, and pepper to taste and turmeric -- and stir. Now add everything to a blender or use an emulsion blender.
Creamy Butternut Squash, Pear, and Ginger Soup https://foodbymars.com/home/2016/creamy-squash-pear-ginger-soup/