Ginger Butternut Squash and Pear Soup
- 1 medium-sized butternut squash (about 2 lb), peeled & cubed
- 3-4 Tablespoons olive/avocado oil
- 3 Bartlett pears, peeled & quartered
- 1 medium onion, chopped (about 1 ½ cups)
- 2-inch knob fresh ginger root, grated (about 2 TBSP)
- 4 cups chicken/vegetable broth
- ⅓ cup coconut cream
- ½ teaspoon pink Himalayan/sea salt (divided)
- ⅛ teaspoon cayenne pepper (or to taste)
- Preheat oven to 375F. Peel and cube squash, after scooping out seeds and membrane. In a large mixing bowl, add squash cubes, 1-2 Tablespoon(s) of olive oil, ¼ teaspoon pink Himalayan/sea salt, and 1/8 teaspoon cayenne pepper. Toss to coat. Spread out the squash in a single layer on a baking sheet. Roast for 20 minutes.
- While the squash is roasting, peel and quarter pears. Add to mixing bowl along with 1 TBSP of olive oil. Toss to coat. Take out baking sheet with squash after 20 minutes, add oil-coated pears to pan, and continue roasting an additional 20 to 25 minutes or until pears and squash are both soft.
- To a large pot, add in 1 TBSP of olive oil and heat over medium heat until hot. Add in chopped onion and ¼ teaspoon pink Himalayan/sea salt. Saute until onion is soft and translucent, 3-5 minutes. Add freshly grated ginger root and saute for about 10 seconds, so as not to burn.
- Add in roasted squash, pears, and broth. Bring to a boil and then reduce heat to simmer.
- Simmer for about 10 minutes to bring flavors together. For a thinner consistency, add in some filtered water. For a thicker consistency, continue to cook the soup longer.
- Blend up soup either in a blender or with an immersion blender. Stir in coconut cream.
- Ladle soup into bowls and enjoy!
Serves 4. Per serving: (using olive oil, Himalayan salt and chicken broth )
Total Fat: 21g
Total Carbohydrate: 24g
Dietary Fiber: 5g
The Bartlett pear in North America is the same variety that is called the “Williams” in many other parts of the world. Bartletts found in grocery stores are usually green and will change to yellow as they ripen at room temperature.
Butternut squash is an orange-fleshed winter squash with a sweet, nutty flavor that can be eaten hot or cold. A one-cup serving contains almost 500mg of potassium and 7g of fiber and is loaded with vitamin A and other nutrients.
Cayenne pepper has several surprising health benefits, including supporting circulatory health.
Ginger is a potent aromatic herb and a good natural source of vitamin C, magnesium, potassium, copper, and manganese. According to the ancient healing system of Ayurveda, ginger strengthens the immune system by helping to break down toxins in the body’s organs, thereby cleansing the lymphatic system.
Onions are nutrient-dense, meaning they’re low in calories but high in vitamins and minerals such as vitamins C, B, and potassium. The flavanoids are concentrated in the outer layers, so try to remove as few layers as possible when peeling.
When it comes to olive oil, “Extra Virgin” is the highest quality you can get. It comes from the first pressing of the olives with no chemicals used to extract the oil.