Tuesday, May 1, 2018

Butternut Squash, Red D’Anjou Pear & Ginger Soup Vegan Recipe!

Tangy Creamy Butternut Squash, 
Red D ‘Anjou Pear & Ginger Soup
Pic. 6

Pic. 5

Pic. 4

Pic. 3 

Pic. 2

Pic. 1

Greetings Soup Lovers! 

The 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!

So let's get started with the recipe!

Ingredients (serving size 4):
2 cups butternut squash 
1 cup d'anjou red pears 
1 tbsp. Meyer lemon juice & a few Meyer lemon rinds
1 tbsp. grated fresh ginger 
1 cup oat milk

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 crushed toasted pistachios and a drizzle of extra virgin olive oil, pic 6.


Chef Ellie Lavender 
Vegan Mediterranean Personal Chef
Culinary & Wine Pairing Instructor
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