By Chef Kim Baretta
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 is great in that it has no dairy. It also freezes well.
Makes 8 cups
2 Tablespoon olive oil
1 chopped onion
1 Tablespoon grated ginger
1 large butternut squash, peeled, seeded and cut into chunks
2 ripe pears, peeled, cored and chopped
4 cups low sodium chicken broth
salt and pepper to taste
pinch of cinnamon
Toasted pumpkin seeds/pepitas to garnish
Sautee the chopped onion and grated ginger in oil in a large pot until onion is tender, translucent, but not browned.
Add the squash.
Add the pears.
Add the chicken broth.
Bring to a boil.
Cover, reduce heat and simmer 15 minutes until squash is tender.
Cool slightly, then puree until smooth.
Season with salt, pepper and a pinch of cinnamon.
Garnish with toasted pumpkin seeds.