Butternut Squash & Pear Soup (Dairy Free)
A wonderful recipe for the fall season that is dairy free, packed full of cartenoids (protects against heart disease) and has very high levels of beta-carotene (which aid in reducing breast cancer and macular degeneration). Plus it tastes delicious! Limited prep and cooking involved, and would be great for infants and adults too ( and all the little tykes in between)! EnJoy~
This recipe was created by Joy McCarthy, founder of a Joyous Health – a wellness consulting company in downtown Toronto, devoted to inspiring and motivating people to make positive changes resulting in a healthier and happier lifestyle.
An inspiration herself and to read more about Joyous Health, please visit her website at http://joyoushealth.wordpress.com/
Butternut Squash & Pear Soup
3 tbsp organic butter or ghee
2 medium sweet onions, diced
1 butternut squash peeled, seeds removed and cut into 1-inch pieces
4 pears, peeled and chopped into 1-inch pieces (Bosc or bartlett)
4-6 cups low sodium chicken stock, or homemade
1/4 cup of almond or brown rice milk for a dairy-free option
In a saucepan over medium heat melt the butter or ghee and cook the onions until tender. Add the squash and pear and cook for about 5 minutes, reduce heat if necessary. Add the chicken stock, enough to cover the solids and simmer for about 18-20 minutes. Just long enough that when you stick a fork into the squash it’s tender. Remove from heat and place in a food processor just long enough to puree. Add the milk and voila! Your soup is ready to warm your soul.