Tangy Creamy Butternut Squash,
Red D ‘Anjou Pear & Ginger Soup
beauty of homemade soups is that you
can play around with the Ingredients to your liking. I use varieties of
seasonal vegetables and fruits when making soups!
You can enjoy
this delicious Tangy Creamy Butternut Squash, Red D ‘Anjou Pear and Ginger Soup hot or
cold. In this recipe, pears are roasted to sweet perfection
with butternut squash and pureed to
create a creamy soup with a beautiful garnish of crushed toasted
pistachios and a drizzle of extra virgin olive oil. The flavor is simply amazing!
Ingredients (serving size 4):
1 cup d'anjou
1 tbsp. Meyer
lemon juice & a few Meyer lemon rinds
1 tbsp. grated
1 cup oath
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).
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
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 crushed toasted pistachios and a drizzle of extra
virgin olive oil, pic 6.
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