Recipe by: Julia Davie, Registered Holistic Nutritionist
Few things are as exciting in the northern hemisphere as the onset of a new season. Yesterday was the first day of autumn, so Julia thought she'd celebrate with a yummy fall soup!
Soup is a quick, hot meal that is full of health benefits. This recipe allows you to use up some of the fruits of summer (pun intended!) as well as delicious fall squash. Sweet, delicious and easy to make, and especially yummy if topped with nuts or hemp seeds.
4 cups home made chicken broth (or vegetable broth, for vegan)
2 cloves garlic, minced
1 large butternut squash, cut in half and de-seeded
1 large pear, cut in half and core removed
1 medium onion, peeled and roughly chopped
1 tbsp. coconut oil
2 tbsp. pure maple syrup
Pinch 5 spice power
salt and pepper to taste
- Preheat oven to 400 degrees F.
- Fill a deep baking dish with ¼ inch of water. Place squash and pear in the dish, face up.
- Bake for 20 minutes or until pear is soft and can easily be pierced with a fork.
- Remove pear and set aside. Return squash to the oven and bake for another 20-25 minutes or until it can easily be pierced with a fork.
- Melt coconut oil in a frying pan over medium heat. Fry onions until soft.
- Scoop the butternut squash flesh out of the skin and place in a blender along with the cooked pear, fried onion and other ingredients.
- Blend until desired consistency is achieved.
- Serve hot with a colorful side salad and a slice of toasted gluten free bread!
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