Vegan Paleo Gluten Free
This is a perfect fall soup, with squash, pears, and root vegetables all in season. The ginger is warming for chilly days. So many flavors to please your palate, and not too filling before your big meal.
- 2 Tbsp extra virgin olive oil
- 1 cup peeled and diced onion
- 1 stalk celery, diced
- 1 small carrot, peeled and diced
- 2 cloves garlic, minced or crushed
- 1 tsp peeled minced fresh ginger
- 2 Anjou pears
- 2 small butternut squash, peeled, seeded, and diced (about 3 cups)
- 5 cups vegetable stock
- Juice from 1 orange
- Juice from 1/2 lemon
- Sea salt, to taste
In a large saucepan, heat the olive oil over medium heat. Add the onion, celery, and carrot, and sauté for 2 to 3 minutes, or until the onion is translucent. Add the garlic and ginger and sauté for 1 minute longer, stirring constantly.
Peel and dice one pear. Add to the pan with the squash and stock, and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes, or until the squash is tender. Transfer half of the soup to a blender and puree until smooth. Pour back into the saucepan with the un-pureed mixture. Peel and dice second pear and add to pot. Add the orange juice, lemon juice, and 1/2 teaspoon salt. Stir and gently warm without boiling. Taste and add more salt if necessary.