Print

Creamy Butternut Squash, Pear, and Ginger Soup

(Vegan, gluten-free, dairy-free)

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 people
Author Alison Marras

Ingredients

  • 1 medium butternut squash chopped into cubes
  • 1 large yellow onion cut into 4 wedges
  • 4 cloves garlic whole and peeled
  • 2 pears Bartlett or Bosch work, sliced into 4 wedges and cored
  • 3 Tbsp olive oil
  • 3 1/2 cups water
  • 1 tsp turmeric powder
  • 2 Tbsp + 1/2 tsp ginger juice or 2 Tbsp grated ginger
  • sea salt and black pepper to taste
  • fresh herbs seeds, etc. for garnish (I'm using fresh thyme and sesame seeds)

Instructions

  1. Pre-heat oven to 400f degrees while you chop all the veggies and fruit.
  2. 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.
  3. 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.
  4. 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.