My own recipe, Butternut Squash Ginger & Pear Soup

Photo: the baked squash before I scooped it...

Butternut Squash and Ginger Pear Soup
Yield: Makes 8

Ingredients
1 chopped organic onion
4 medium organic carrots
1 Tbsp grated ginger
1 large organic butternut squash
2 ripe organic pears
1 cup filtered water
3 cups chicken broth
Dash of low sodium naturally brewed soy sauce, pepper (to taste)
Garnish: Sour cream and toasted pumpkin seeds

Instructions

1. Cut Squash in half, lay on cookie sheet, bake for 40 min on 350.

2. Steam 1 chopped onion, 4 med carrots and 1 Tbsp grated ginger in a large pot until onion is tender.

3. Scoop out the flesh of the butternut squash & place in the large pot with the other ingredients (avoid the seeds & skin); 2 ripe pears, peeled, cored and chopped; 1 cup water, 3 cups chicken broth, soy sauce & pepper to taste. Bring to a boil; cover, reduce heat and simmer 20 minutes until squash is tender.

4. Cool a bit, then purée until smooth. Garnish with sour cream and toasted pumpkin seeds. Re-heat if it gets too cool. Makes 8 cups.

Photo is of the baked squash before I scooped the flesh and added to the pot...

Nutrition Info: low fat, rich in vitamin A and the phytonutrients inherent in yellow and orange foods.

Wine Pairing: Viewpointe Barrel Fermented Chardonnay 2006