1 acorn squash, cut in half & seeds removed
7 ml butter 1 1/2 tsp
1 small onion, chopped
7 ml fresh ginger, peeled & chopped 1 1/2 tsp
1 garlic clove, chopped
1 large ripe pear, peeled & chopped
500 ml vegetable broth 2 cup
salt & pepper to taste
30 ml fresh mint, chopped 2 tbsp
On a baking sheet; place squash cut side down. Bake in preheated 350 F (180 C) oven for 35 to 45 minutes until squash is tender. Remove from oven and cool. Scoop out flesh, discarding skin, and place in small bowl.
In a saucepan; melt butter. Add onion, ginger and garlic. Saute until onion is softened, about 5 minutes. Add squash, pear, broth, salt and pepper. Bring to boil. Reduce heat and simmer until pear is tender, about 5 to 10 minutes.
Transfer soup to blender and puree. Return to saucepan and heat through. Sprinkle with mint and serve.
Serves 4