Gingered Squash and Pear Soup
This soup is so quick and easy and it's absolutely delicious. It was in a Halloween magazine but can be served all winter long. It also freezes well.
Makes 8 cups
2 Tbsp olive oil
1 Chopped Onion
1 Tbsp Grated Ginger
1 Large Butternut Squash, peeled, seeded and cut into chunks
2 Ripe Pears, peeled, cored and chopped
4 cups Chicken Broth
Salt and Pepper to taste
Sour Cream to garnish
Optional: Toasted Pumpkin Seed Garnish
Sautee the chopped onion and grated ginger in oil in a large pot until onion is tender.
Add the squash.
Add the pears.
Add the Chicken Broth and Salt and Pepper to taste
Bring to a boil
Cover, reduce heat and simmer 15 minutes until squash is tender.
Cool slightly, then puree until smooth.