Yields1 Serving
 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
 2 medium tomatoes, cut into quarters and cored
 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.
1

Preheat your oven to 400 degrees.

2

In a large bowl combine squash, pears, tomatoes, leek, and garlic in the olive oil.

3

Add the mushroom powder, salt.

4

Toss together to make sure it’s all coated with olive oil.

5

Spread 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.

6

Place veggies into a dutch oven and add chick peas and chicken or veggie broth to soup. Puree with an immersion blender until smooth. Cook the soup over medium to low heat, about 10-15 minutes. Garnish with scallions or chives and serve hot! Yummmm!!

Category, , Cooking Method,

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
 2 medium tomatoes, cut into quarters and cored
 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

1

Preheat your oven to 400 degrees.

2

In a large bowl combine squash, pears, tomatoes, leek, and garlic in the olive oil.

3

Add the mushroom powder, salt.

4

Toss together to make sure it’s all coated with olive oil.

5

Spread 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.

6

Place veggies into a dutch oven and add chick peas and chicken or veggie broth to soup. Puree with an immersion blender until smooth. Cook the soup over medium to low heat, about 10-15 minutes. Garnish with scallions or chives and serve hot! Yummmm!!

ROASTED PEAR AND BUTTERNUT SQUASH SOUP

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