This soup taste so delicious that it is hard to believe it is good for you. It is filled with fiber and provides you with an abundant of A and B vitamins.

 

INGREDIENTS

The Soup

1 Large Butternut Squash

6-8 Small-Medium Flemish Pears 

1/4 Extra Virgin Olive Oil

2 Inches Fresh Ginger, skin removed

3 Tsp Ground Cinnamon

2 Tsp Cumin 

1/2 Yellow Onion, chopped

1L Low Sodium Vegetable Broth 

Salt and Pepper to taste

 

The Topping

1/4 Cup Chopped Walnuts

 

DIRECTIONS

1.  Preheat oven to 350 degrees

 

2. Cut pears into slices and place in baking dish.  Cut butternut squash in half and poke with fork or knife (so squash will cook all the way through) place on baking sheet 

 

3.  Add olive oil, fresh ginger, cinnamon and cumin to blender, blend

 

4.  Pour marinade over pears and mix with spoon (leave some for squash) , spread remaining marinade onto butternut squash.  Leave to marinade for about half an hour (on counter or in fridge)

 

5.  Cover baking dish with foil and cover squash with foil (leave on baking sheet)

 

6.  Place squash in oven first to bake (approx 1.5hrs).  After an hour, put pears into oven to bake (approx 30mins)

 

7.  Remove squash and pears when cooked all the way through

 

8.  Using a strainer, strain the juice from the pears into a large soup pot.  Add the onions to the pot and saute until translucent

 

9.  Scoop out the butternut squash from the skin and add to the soup pot, add in pears,  vegetable stock and salt and pepper to taste

 

10.  Stir and simmer on low for 30mins

 

11.  Toast chopped walnuts in skillet or frying pan, set aside

 

12.  Pour soup into blender in small batches and puree.  Then pour soup into bowls and top with roasted walnuts 

 

FBR TIPS

• You can use any pears that you like, as long as they are ripe.  You just want to make sure that they are sweet.

• You don't have to leave the marinade, but it certainly helps bring out more of the flavours

 

 

Roasted Gingered Pear and Butternut Squash

Soup