Ingredients:
1 butternut squash, peeled and sliced down the middle (seeds removed)
1 onion chopped (doesn't have to be finely chopped)
2 ripe pears
2 cloves garlic
32 oz veggie broth
1 tsp poultry seasoning
1 tsp thyme fresh
Instructions:
Preheat the oven to 350 degrees
Place the squash, onion, and pear on a lined baking sheet. I used a silicone baking mat, and parchment paper would work as well.
Bake for 60 minutes, or until the squash is done.
Place baked ingredients along with the veggie broth in a high speed blender and blend until creamy.
Place soup in a pot, and add the spices and the rest of the veggie broth that wouldn't fit in the blender.
Heat through until the flavors blend.
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