Canadian Late Harvest Lunch: Curried Pear Squash Soup and Sweet Beets
Curried Pear Squash Soup
1 tablespoon oil (extra virgin olive oil)
1 cup chopped onions (optional)
1 garlic clove (optional)
1 tablespoon ground cumin
1 tablespoon curry powder
1 tablespoon sugar (organic cane or brown sugar)
6 cups vegetable broth
3 – 4 ripe pears
1½ pounds squash (butternut squash or another variety)
Pinch of cayenne
Water
Served with
Fresh organic pear slices
Fresh organic greens.
Fresh organic strawberries
