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Ginger pear squash soup Just roast and blend for a smooth soup that is elegant enough to serve guests, but cozy enough for a chilly weeknight.
Ingredients
- 1 small butternut squash seeded and chopped
- 1 onion chopped into quarters
- 2 inches fresh ginger peeled
- 3 cloves garlic peeled
- 2 medium pears quartered and seeded
- 2 cups broth
- 1/2 tsp nutmeg
- 1/2 cup plain greek yogurt or cream for garnishing
- 2 Tbsp chopped chives
Ingredients - 1 small butternut squash seeded and chopped
- 1 onion chopped into quarters
- 2 inches fresh ginger peeled
- 3 cloves garlic peeled
- 2 medium pears quartered and seeded
- 2 cups broth
- 1/2 tsp nutmeg
- 1/2 cup plain greek yogurt or cream for garnishing
- 2 Tbsp chopped chives
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Instructions
Roast the squash, onion, ginger, garlic, and pears in a 375F oven for 35 minutes, until tender to a fork. Puree with broth and nutmeg until smooth. Garnish with yogurt or cream, chives; toasted butternut seeds can also be used here!
