Roasted Squash & Pear Soup

WOWZERS! This soup is fancy restaurant quality - really and truly!!! The kids loved it, my husband ate two bowlfuls and I just felt happy that something so healthy got my family all in an eating tizzy! 

This is another recipe from my dear friend, Kellie, over at Cleanly Consumed. I'm having a Cleanly Consumed week here in my kitchen.....I'm trying lots of Kellie's healthy and delicious recipes, including her Cauliflower Hummus (cannot wait to try that!) and her Carrot Raisin Salad! Go check out her site.....and check out all the scrumptious meat and fish dishes she has blogged....they all look amazing - even to this vegetarian!!! 

*Please note that I DOUBLED this recipe to feed my whole family. I used 20 oz of butternut squash, 1 whole onion, 2 pears.....you get the point.....It made a good sized pot that yielded ZERO leftovers (so I'm glad I doubled it!). And my house smelled OUT OF THIS world as the veggies were roasting in the dutch oven. If you do not have a dutch oven I suggest roasting on a parchment lined cookie sheet - just keep an eye on the veggies so they do not burn. 

Here is Kellie's recipe:

*Ingredients:

• 1 10oz bag of cubed frozen organic butternut or acorn squash <I used fresh cubed squash I found in the produce section>
• 1/2 large purple onion- in large chunks
• 3 cloves garlic, peeled
• 1 large green pear- sliced
• Olive oil
• Sea Salt
• Organic Dried Rosemary
• <I added 1 tsp pure maple syrup>
• 1 Cup Bone Broth <I used store bought vegetable broth>
• 1/3 Cup Full Fat Coconut Milk

Instructions:

• Preheat oven to 375F
• Grease the bottom of the dutch oven with lightly with olive oil
• Add the squash, onion, garlic and pears into the pot and drizzle with a little EVOO and Sprinkle with Salt and Rosemary. 
  

• Cover with dutch oven lid and roast for 45 minutes, or until tender.
• Cool slightly and add to a high speed blender to puree.
• Transfer into a medium sized soup pot or back into the dutch oven.
• Add in pure maple syrup, if using,  1 Cup Bone Broth and 1/3 cup full fat coconut milk and whisk to incorporate.  Simmer until it is the desired temperature.
• Sprinkle with Sea Salt and Rosemary
• Serve in large bowls and top with a spoon full of coconut whip, rosemary and a drizzle of olive oil.