Roasted Butternut Squash and Pear Soup

Ingredients

• 3 tablespoons extra virgin olive oil (divided)
• 3 lb. butternut squash (peeled, seeds removed and cut into 1" cubes; roughly 4 cups of cubed squash)
• 2 large Bartlett pears (peeled, cored, and quartered; sub with Bosch pears)
• 1 medium onion (peeled and chopped)
• 3 cloves garlic (minced)
• 4 cups low sodium vegetable stock
• 1 tablespoon pure maple syrup (optional; sub with your favorite sweetener if desired)
• 1 tablespoon freshly grated ginger
• Salt and freshly ground pepper (to taste)
• Garnish with coconut milk or cream and freshly chopped parsley, if desired

Instructions

1. 1

   roast the squash and pear: Preheat the oven to 400 degrees. Toss the butternut squash with 1 1/2 tablespoons of the olive oil on a rimmed baking sheet, and roast 20 minutes. Toss the pear gently to coat with 1/2 tablespoon of olive oil. Remove the butternut squash from the oven and place the pear on the baking sheet. Roast for an additional 20 minutes or until softened and caramelized. Remove from heat.

2. 2

   Cook onion and garlic: In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the onion and cook until softened and translucent, about 5-7 minutes. Add the garlic and cook for 30 seconds longer.

3. 3

   Puree soup: Place the squash, pear, onion mixture, broth, maple syrup, grated ginger, salt and pepper, to taste in a blender, and process until smooth, processing in two batches if necessary. Add more liquid as necessary and adjust the seasoning as needed.

4. 4

   Simmer soup: Place the soup in the large pot and bring to a boil over medium heat. Reduce the heat to medium low and simmer for about 10 minutes. Serve with the optional garnishes as desired and enjoy!