Butternut Squash and Red Pear Soup

I love making this soup on a cold, fall day when the leaves are changing colors. It smells delicious and is packed with healing nutrients. I often whip up a double batch and freeze the other half for a rainy day.

As always, choose organic when possible and ask your body if it wants each ingredient.

Personalize your diet based on your body’s individual needs. Before adding each ingredient, ask your body if it wants that specific ingredient. If not, leave it out. If it does, ask how much it wants.

Feel free to venture outside of this recipe by asking your body if it wants to include other vegetables, herbs, or spices that aren’t listed below.

Ingredients:

• 2 Tablespoons olive oil

• 1/2 cup chopped shallots

• 1 teaspoon minced garlic

• 2 pounds butternut squash, peeled, seeded, and cut into 1-inch chunks (you can substitute with sweet potatoes, yams, and Japanese sweet potatoes)

• 2 fresh ripe red pears, cored and chopped

• 2-1/2 Cups chicken or vegetable broth

• 1/2 teaspoon Real Salt or Himalayan salt

• 1/4 teaspoon freshly ground cinnamon

• 1/4 teaspoon ground ginger or freshly grated ginger

• 1/2 Cup coconut milk, almond milk, or A2/A2 milk

• 1 Tablespoon fresh sage leaves

Optional: If your body wants it, you can also add black pepper, curry, sausage, bacon, or any other ingredient that it needs.

Instructions:

1. In a large soup pan, heat olive oil over medium heat. Add shallots and garlic. Cook 4-6 minutes until nearly tender.

2. Stir in squash, pears, 2 cups of broth, salt, cinnamon, and ginger. Bring to boil.

3. Reduce heat and simmer, covered, for 15-30 minutes or until squash and pears are very tender. If the pears are not tender enough, the soup could taste gritty.

4. Add fresh sage leaves. Then, using an immersion blender or high powered blender (my preference) blend the soup until smooth.

5. Add the milk or dairy-free substitute and enough of the remaining broth to reach desired consistency.

6. Store in refrigerator in air-tight glass container for up to 4 days or in the freezer for up to 3 months.

Optional: Top with roasted pumpkin seeds, fresh sage, or a drizzle of maple syrup or honey. If the soup is not sweet enough, a drizzle of honey or maple syrup will do the trick!