Gingered Squash and Pear Soup


This one is another great recipe I got from my mother-in-law. She is a wonderful cook. So here goes.

1 onion chopped
1 Tbsp grated ginger
Olive Oil
1 large Butternut squash
2 ripe pears
4 cups (32 oz) chicken broth
Sour cream (for garnish)
Pumpkin seeds or Pine nuts (for garnish)
Salt and Pepper to taste


Saute 1 chopped onion and 1 Tbsp grated ginger in a little oil in a large pot until onion is tender.

Add a large butternut squash, peeled, seeded and cut in chunks;
Add 2 ripe pears, peeled, cored and chopped
Add 4 cups chicken broth and salt and pepper to taste

Bring to a boil; cover, reduce heat, simmer 15 minutes until squash is tender.

Cool slightly then with hand blender / regular blender puree until smooth.

Garnish with a dollop of sour cream and toasted pumpkin seeds (or toasted pine nuts).

Makes 8 cups.

This is simply Delicious!