Go Back

Alison Marras
Course Soup


  • 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)


  • 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.