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Butternut Squash Ginger Pear Soup

1 large Butternut Squash

Butternut Squash & Ginger Pear Soup

4 Pears

1/2 large Sweet Onion

4 cloves of Garlic

1/2″ of Ginger grated

3 cups Chicken Broth or Vegetable Broth

Sea salt & Cracked Pepper to taste


Set oven temp at 375 degrees.  Halve the butternut squash, clean it out, and place it face down in a baking dish with some water.  Halve the pears and remove seeds,  remove peel from onion & garlic cloves.  Place the pears face down and the onion & garlic in a baking dish with water.  Bake the butternut squash, pears, onion, and garlic for an hour.  The last 10 minutes of baking get a large soup pot and add 3 cups of chicken broth and begin heating it up on low.  Scoop the squash and pear into a food processor and add the garlic & onion.  Puree the mixture until smooth.  Add the puree mixture to the chicken broth and stir.  Grate the ginger into the soup and add sea salt & cracked pepper to taste.  Simmer for 30 minutes.


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