ROASTED PEAR AND BUTTERNUT SQUASH
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, 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 chickpeas and chicken or veggie broth to soup. Puree with an immersion blender until smooth. Cook the soup over medium to low heat, for about 10-15 minutes. Garnish with scallions or chives and serve hot.
Ingredients
Directions
Preheat your oven to 400 degrees.
In a large bowl combine squash, pears, 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 chickpeas and chicken or veggie broth to soup. Puree with an immersion blender until smooth. Cook the soup over medium to low heat, for about 10-15 minutes. Garnish with scallions or chives and serve hot.
