With Fall in full swing a seasonal eating change has definitely set in. I have been craving warm, comforting, home-cooked meals while simultaneously feeling a little lazy. So, I decided to set out to create a flavor bursting soup that requires the least amount of effort. We all have those "I don't wanna" kind of days. Next time you have one try this mood lifting dish!
1 medium butternut squash peeled, de-seeded + cubed
2 bartlett pears cut down the center
2 heads of garlic
1 2/3 cup coconut milk
1 teaspoon curry powder
1/4 teaspoon sea salt
4 dashes cayenne
extra virgin olive oil
Pre-heat oven to 400F.
Line a baking sheet with aluminum foil.
Remove loose layers on the outside of the garlic heads and cut off the tops to expose each individual clove.
Dress garlic with olive oil and wrap each head in aluminum foil.
Place the cubed butternut squash, sliced pears and covered garlic heads on the lined baking tray.
Rub olive oil and sprinkle sea salt + pepper on the butternut squash + pears.
Place tray into oven and bake for 45 - 60 minutes, turning the squash + pears half-way through.
When finished baking, put the squash + pears into a blender or food processor.
Remove the garlic cloves from the peel (they will easily separate after baking) and place into blender.
Add all other ingredients to blender and blend until creamy.