Description
A vibrant and warming soup featuring roasted butternut squash and sweet pears, spiced with fresh ginger and earthy turmeric. A perfect healthy and flavorful meal.
Ingredients
Units
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 Tablespoons (44ml) olive oil
- 3 1/2 cups (828ml) water
- 1 teaspoon (5ml) turmeric powder
- 2 Tablespoons (30ml) + 1/2 teaspoon (2.5ml) ginger juice (or 2 Tablespoons (30ml) 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 400°F (200°C) while you chop all the vegetables 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 approximately 30-35 minutes.
- Add water to a soup pot with the 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 immersion blender to blend until smooth. Serve hot, garnished with fresh herbs and seeds as desired.
Notes
For a variation, you can use apples instead of pears. Keep ginger juice in your fridge as a convenient substitute for fresh ginger. This soup stores well in the refrigerator for up to 3 days or can be frozen for longer storage. Reheat gently on the stove, adding a bit of broth if it thickens too much.
- Prep Time: 10 minutes
- Cook Time: 48 minutes
- Category: Main Course
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 8
- Sodium: 600
- Fat: 7
- Carbohydrates: 30
- Fiber: 5
- Protein: 3
- Cholesterol: 0