Ingredients
Scale
- 1 medium butternut squash (chopped into cubes)
- 1 large yellow onion (cut into 4 wedges)
- 4 cloves garlic (whole and peeled)
- 1 or 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
- 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 allover 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 in 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.
- Category: Soup