07 Feb Pumpkin,Squash and Pear Soup
-Garlic and onions
-2 overly ripe pears
-black pepper and salt
in oven baked squash and pumpkin
Prepare squash and pumpkin for the oven(take out the seeds and cut in half) place down on a cookie sheet pour a little olive oil on them to keep them moist in the oven. Bake at 425, time depends on the oven. I have a really bad oven that does not retain heat so it takes a bit of time even at this high heat. While they roast, start sautéing Ghee and turmeric and pepper, after ghee and turmeric have connected thoroughly add garlic. Once garlic is slightly cooked (about 2-3 mins on low heat) add the onions and ginger and sauté them on low heat. Keep adding the other veggies and veggie stock. Let simmer and then when squash and pumpkin are done, let them cool off and add to the simmering soup. Use a Vitamix or a hand blender(for soup) to chop up the soup and make it nice and creamy. Finally, add salt to taste.