ROASTED PEAR AND BUTTERNUT SQUASH SOUP
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]
Preheat your oven to 400 degrees.
In a large bowl combine squash, pears, tomatoes, leek, and garlic in the olive oil.
Add the mushroom powder, salt.
Toss together to make sure it’s all coated with olive oil.
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.
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!!
Ingredients
Directions
Preheat your oven to 400 degrees.
In a large bowl combine squash, pears, tomatoes, leek, and garlic in the olive oil.
Add the mushroom powder, salt.
Toss together to make sure it’s all coated with olive oil.
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.
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!!
