Serves 2
1 Tablespoon olive oil
1 Large onion, chopped
1 Tablespoon ginger, grated
1 Large butternut squash, peeled, cored and cubed
2 Pears
4 Cups vegetable broth
Salt and pepper to taste
Heat the olive oil in a large pot over medium heat. Add the onion and grated ginger. Cook until onions are translucent. Add the squash, vegetable broth, salt, and pepper and bring to a boil. Reduce heat and let simmer for 15 minutes or until the squash is tender. Let the mixture cool and blend with an immersion blender before serving.
