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roasted butternut squash pear ginger hemp seed soup recipe

A healthy recipe for roasted butternut squash pear ginger hemp seed soup recipe. Gluten-free. Real foods. Vegan. Paleo.

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Ingredients

Instructions

  1. Pre-heat oven for 350 degrees.
  2. Peel and chop butternut squash, lightly coat with some coconut oil.
  3. Place chopped squash on cookie sheet, put in oven and roast for about 30-35 minutes, or till soft and tender.
  4. While squash is roasting, chop and sautee your leek and pear on the skillet.
  5. While those are sauteing place you spices and hemp seeds into Vita-mix or high powered blender.
  6. Once hemp seeds and pear are done place into blender. Blend.
  7. Once butternut squash is soft, place into blender and continue to blend.
  8. Begin adding in your liquid one cup at a time, till everything is blended and you reach your desired thickness or texture of soup.
  9. For mine I actually used about just 1 1/2- 1 3/4 cups water and it was nice and thick.