Roasted Butternut Squash and Rosemary Soup: With a hint of Asian Pear

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So, here we are again, on to another season in this life of ours. This year, our family has experienced some large magnitude earthquakes along with their subsequent aftershocks. We have come to only know Mr. Normalcy as an acquaintance.  He used to be a very close friend of ours, but times, they have changed.  With Autumn’s arrival, we’re feeling old comforts resurface and burning scents of nostalgia fill the air as we remember all the autumns that have come before.  Except, this one’s different.  There’s an exchange between change and us, an interaction with the surrounding earth that only one can learn to have when they slow down and breathe in the life that sustains us. Now, we know not to allow restlessness, apathy, competition, and discontent distract us from being present for one another.  We know it’s only a matter of time before Inertia’s movements will begin to sway, taking us on another pendulous journey without pause, and teaching us to find center while surrendering to its to and fro motion. Embrace change, allow growth, improve life…….I keep telling myself.

I felt very appreciative while cutting into this butternut squash, knowing that it was grown nearby with love and passion for CHANGE from the status quo!  I’m thankful to live in an area that has the capacity to grow an abundance of food, and yet I also have the capacity to choose to eat it. I choose to shift my perception.  I choose to support these local people, my neighbors, when I can. I love that!

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And check out this butternut squash! I all but put on a worship service for it – hehe. It’s heart-shaped pod of seeds smiled at me when I opened it up, just ready to deliver deliciousness.

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Roasted Butternut Squash and Rosemary Soup

2 Butternut Squashes

2 sprigs rosemary – minced

2 onions – diced

5 tbsp olive oil

3-4 cups vegetable or chicken broth

Salt and Pepper

Preheat oven to 425F.  Cut butternut squashes lengthwise into halves.  Scoop out seeds.  Coat with olive oil and salt/pepper.  Place the squash in baking dishes facing up as shown in the picture above.  Roast for about 35-40 minutes or until tender and browning on the outside.

While roasting the squash, cut your onion and mince the rosemary.  Heat 3 tbsp of olive oil in a large pot on medium heat.  Cook onion and rosemary until the onions are translucent.  Pour in broth.

Once squash is done roasting, scoop out the insides and put in the pot with the broth and onions.  Stir and take off heat.  Put soup into blender or food processor and puree.  Put back into pot and serve or add additional broth depending on your preference of thickness.

Roasted Asian Pear: If you want to add a hint of sweetness, thinly slice an asian pear.  Toss with a smidgen of olive oil and roast on 400F for about 15 minutes or until golden brown, flipping half way.  Place in soup with a rosemary sprig to enhance aesthetics. 🙂

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