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  • Author: Alison Marras


  • 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))


  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 allover 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 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
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