Gingered Pear Butternut Squash Soup Paleo Aip Scd Recipes

GINGERED PEAR & BUTTERNUT SQUASH SOUP (PALEO, AIP, SCD)

Steps:

• In medium sauce pan, heat coconut oil over medium heat. Cook onion until soft (about 5 minutes)
• Add pears and squash, cook until slightly softened, stirring often (about 10 minutes).
• Add ginger and about ½ teaspoon of salt, cook until fragrant (about 30 seconds).
• Add 2 cups broth and bring to a boil, then reduce to low and cover. Simmer for 30 minutes or until squash is very soft.
• Use immersion blender or carefully transfer to standing blender and puree until smooth.
• Add up to 1 more cup of broth until soup is desired consistency. Taste and salt as desired.
• Return to heat and bring back to gentle simmer before serving.
• Pour into small bowls or cups to serve as a first course or larger bowls to serve as an entrée.

BUTTERNUT SQUASH & PEAR SOUP

Steps:

• Cut squash in half; discard seeds. Place squash cut side down in a 15x10x1-in. baking pan coated with cooking spray. Bake at 400° for 40-50 minutes or until tender. Cool slightly; scoop out flesh and set aside., In a Dutch oven, saute onion in oil until tender. Add the curry, garlic, ginger and salt; cook 1 minute longer. Stir in the broth, pears and squash. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Cool slightly., Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender until smooth. Return all to the pan; add cream and heat through. Top with balsamic vinegar and chives if desired.