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Greetings
Soup Lovers!
Celebrate the
season with this nourishing plant-based butternut squash, D'Anjou red pear and ginger
soup. Its delightful combination of tangy and creamy flavors makes it the perfect
autumn dish.
This
recipe features a harmonious blend of sweet roasted pears and butternut squash,
pureed to a velvety consistency. The soup is beautifully topped with a textural
contrast of pistachios and the finishing touch of extra virgin olive
oil, resulting in a sensational flavor. It's amazing!
Ingredients (serving size 4):
2 Cups butternut squash
1 Tbsp. Meyer lemon juice & a few Meyer lemon rinds
1 Tbsp. grated fresh ginger
1 Cup oat milk
2 Tbs. olive oil
2 Tbsp. chopped pistachios
Instructions:
1. Cut the butternut squash in half, remove seeds, peel
skins and chop into small cubes (alternatively you can use store bought frozen
cubed butternut squash and thaw them first before roasting).
2. Cut pears in half, remove core and chop into
small cubes
3. Toss cubed butternut squash and pear with olive oil,
sea salt and roast them at 400 preheated oven for 25 minutes, pic.1
4. Place butternut squash, pears, Meyer lemon juice
& rinds and ginger in a food processor, pic. 2 and process until they are
pureed, pic. 3
5. Add oath milk, pic. 4 and process again until the
mixture is creamy, pic. 5
6. Place soup in a bowl and garnish with chopped pistachios and a drizzle of extra virgin olive oil, pic 6.
· Enjoy
it by itself, or pair it with a light dinner of salad, crusty
bread or focaccia.
Chef Ellie
Lavender
Plant-Based Mediterranean Chef
Culinary & Wine
Pairing Instructor
Event Caterer
Lavender Design + Cuisine
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