Roasted Squash & Pear Soup

Easy- Squash & Pear Soup….

This roasted veggie soup is truly easy! I fell in love with this soup years ago when my family was smaller. It involved a lot of steps and I inherited that recipe from a chef that more than likely didn’t have small children and a tad more time in the kitchen. I loved that soup so much but knew there was a way to make it easier, healthier and just as tasty! This is the easy way…..

Ingredients:

1 Bag of Cubed Frozen (I said easy) Organic Butternut or Acorn Squash

1/2 Large Purple Onion- in large chunks

3 Cloves or Garlic

1 Large Green Pear- sliced

Sea Salt

Organic Dried Rosemary

1 Cup Bone Broth (or use a clean broth from the store)

1/3 Cup Full Fat Coconut Milk

Instructions:

*Preheat Oven to 375

Grease the bottom of the dutch oven with Olive Oil (TIP: I use Areosol Organic Olive Oil- the only ingredient is Olive Oil… I find at Trader Joe’s Whole Foods or HEB/Central Market)
Add the squash, onion, garlic and pears into the pot and drizzle with a little EVOO and Sprinkle with Salt and Rosemary.
Cover and roast for 45 minutes, or until tender.
Cool slightly and add to a high speed blender to puree.
Transfer into a medium sized soup pot or back into the dutch oven
Add in 1 Cup Bone Broth and 1/3 Cup Full Fat Coconut Milk and whisk to incorporate. Simmer until it is the desired temperature.
Sprinkle with Sea Salt and Rosemary
Serve in large bowls and top with a spoon full of coconut whip, rosemary and a drizzle of olive oil.