Ingredients

2 1/2 cups (625 mL) of butternut squash chopped
2 1/2 cups (625 mL) of sweet potato chopped (approx. 2 med size)
2 1/2 cups (625 mL) of pear chopped (2 large size)
1 medium Carrot finely chopped or grated
1 medium Onion finely chopped
2 garlic cloves peeled and minced
4 cups (1 L) chicken broth
2 Tbsp (30 mL) fresh ginger root peeled and finely minced
3 Tbsp (45 mL) extra virgin olive oil
1/2 tsp (2 mL) rosemary
1/2 tsp (2 mL) paprika
1 tsp (5 mL) ground cumin
1/2 tsp (2mL) Celtic sea salt
2 Tbsp (30 mL) lemon juice

Note: Whenever possible choose organic, local ingredients.

Directions

1. Peel, seed and cube squash. Set aside.

2. In large pot heat olive oil over medium heat. Add onion, carrot, garlic, ginger and then sauté for approx. 5 minutes.

3. Add chicken broth, squash, sweet potato, pear and spices. Leave lemon juice until the end. Bring to a boil, reduce heat, cover and simmer until vegetables and pear are tender- approx. 20 minutes.

4. Let soup cool down a little and puree in batches using blender.

5. Re-heat puree and mix in the lemon juice.

6. Garnish with plain yogurt and chopped chives.

Serves: 4-6

Nutritional Information Per Serving