• 5 cups butternut squash, peeled and cubed
  • 4 tbsp olive oil
  • 1 yellow onion, diced
  • 2 Barlett pears, diced
  • 2 garlic cloves, miced
  • 1 tbsp fresh ginger, grated
  • ½ cup Paleo vegetable broth
  • 1 can coconut milk, full fat
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 tsp coriander
  • ¼ cup pumpkin seeds
  • ½ tsp fresh black pepper to taste
  1. Preheat the oven to 425 degrees and line a large baking sheet with parchment paper. Place the butternut squash on the baking sheet and drizzle with 2 TBSP olive oil, making sure it's spread out. Roast for 25 minutes or until it's golden brown. Leave it on the side and let it cool down.
  2. While the butternut squash is roasting, use a large pot to heat the remaining 2 tablespoons of oil on a medium heat. Cook the diced onions until soft and translucent, about 4 minutes, then add the garlic and ginger, cook for another 2 minutes. Add the diced pears, Paleo broth, coconut milk, spices and cooled roast squash and bring it to a simmer.
  3. Cover the pot and let it cook for 20 minutes or until the pears are soft, stir frequently.
  4. Use an immersion hand blender to puree the soup until it’s smooth while the soup is in the pot. You can also pour the mix into a regular blender and use that instead.
  5. Garnish with pumpkin seeds and swirl of coconut milk. Serve while it's hot, enjoy!