ROASTED PEAR AND BUTTERNUT SQUASH
Roasted butternut squash soup with pears provides a combination of benefits, supporting both Lung health and digestive function. Pears are associated with supporting Lung health, while butternut squash nourishes the Spleen and Stomach.
[cooked-sharing]
2 pounds butternut squash, peeled, seeded, and cut into 2 inch chunks (or so)
2 ripe pears, peeled, quartered and cored-any kind will work
1/2 can of chick peas
1 leek, halved lengthwise, washed and sliced, only use the white and light green parts
2 garlic cloves, crushed
2 tablespoons olive oil
1 teaspoon mushroom powder
1/4 teaspoon pepper (adjust to your taste)
pinch of salt
3 and 1/2 to 4 cups of chicken broth or veggie broth Thinly sliced scallion greens or fresh chives for garnish.
1Preheat your oven to 400 degrees.
2In a large bowl combine squash, pears, leek, and garlic in the olive oil.
3Add the mushroom powder, salt.
4Toss together to make sure it’s all coated with olive oil.
5Spread onto a roasting pan (We like to use parchment paper on the roasting pan.). Roast until veggies are tender about 40-50 minutes, stirring occasionally.
6Place veggies into a dutch oven and add chickpeas and chicken or veggie broth to soup. Puree with an immersion blender until smooth. Cook the soup over medium to low heat, for about 10-15 minutes. Garnish with scallions or chives and serve hot.
Ingredients
2 pounds butternut squash, peeled, seeded, and cut into 2 inch chunks (or so)
2 ripe pears, peeled, quartered and cored-any kind will work
1/2 can of chick peas
1 leek, halved lengthwise, washed and sliced, only use the white and light green parts
2 garlic cloves, crushed
2 tablespoons olive oil
1 teaspoon mushroom powder
1/4 teaspoon pepper (adjust to your taste)
pinch of salt
3 and 1/2 to 4 cups of chicken broth or veggie broth Thinly sliced scallion greens or fresh chives for garnish.
Directions
1Preheat your oven to 400 degrees.
2In a large bowl combine squash, pears, leek, and garlic in the olive oil.
3Add the mushroom powder, salt.
4Toss together to make sure it’s all coated with olive oil.
5Spread onto a roasting pan (We like to use parchment paper on the roasting pan.). Roast until veggies are tender about 40-50 minutes, stirring occasionally.
6Place veggies into a dutch oven and add chickpeas and chicken or veggie broth to soup. Puree with an immersion blender until smooth. Cook the soup over medium to low heat, for about 10-15 minutes. Garnish with scallions or chives and serve hot.
ROASTED PEAR AND BUTTERNUT SQUASH
