Ginger Pear Butternut Squash Soup
Ingredients
- 1 large butternut squash
- 4 tbs. avocado oil divided
- 1 large onion minced
- 1.5 inch fresh ginger grated
- 4 cups chicken bone broth
- 3 pears peeled, cored and chopped
- 1 tsp. turmeric powder
- 1 can coconut milk
Instructions
- Preheat oven to 400° F. Line a baking sheet with parchment paper. Cut squash in half; remove the seeds and strings. Drizzle the cut side with about 2 tablespoons of avocado oil; season with salt and pepper. Place on baking sheet with cut-side down. Bake between 45-60 minutes or until you can easily slice through the pulp with a knife. Remove from oven and set aside to slightly cool off. Scoop out the flesh and discard the peel.
- In a large pot on medium-high heat. Add 2 tablespoons of avocado oil, and sauté the onion, stirring frequently for about 5 minutes or until the onions begin to soften. Add the grated ginger root and sauté for another minute or so. Add the broth, squash, chopped pears, coconut milk and turmeric powder. Combine together. Simmer for 10-15 minutes.
- Puree the soup in a blender. Add water if you would like a thinner consistency.