Serves: 6 – 8
1 Butternut Squash, Small, Peeled and cut into chunks – 4 cups
1 Onion, cleaned and cut into chunks
2 Carrots, cleaned and cut into chunks
1 Sweet Potato, peeled and cut into chunks
3 – 4 Garlic cloves, cleaned and coarsely cut up
1 Inch Chunk Ginger
1 tsp turmeric
1 tsp coriander
1 tsp cumin
1/4 tsp nutmeg
Salt & Pepper, to taste
8 Cups Broth (Vegetable, Chicken, Beef) your choice
2 Pears, peeled and diced
2 cups Half & Half or Coconut Milk (my preference is coconut milk)
Preheat oven 375F.
Place the cleaned vegetable chunks (squash, onion, carrots, sweet potato, ginger chunks, garlic) into an oven proof pan, sprinkle with 1 teaspoon of sea salt and 2 tablespoons olive oil. Roast for 40 minutes.
To make this soup you have a choose: Heavy soup pot to simmer on the stove or Instant Pot.
Set the Instant Pot to saute add two tablespoons extra virgin olive oil, once hot add the turmeric, cumin coriander, and nutmeg. Stir well, about 1 minute add the roasted vegetables, stirring well. Add pear chunks and broth, stir well.
Lock the lid and set Instant Pot to Soup Option Low for 40 minutes.