Food is Good: Winter Squash and Pear Soup

My husband stopped by our neighborhood farmer’s market yesterday and bought beautiful winter squashes, acorn and butternut. I had some pears on hand, so I decided to muster together a hearty winter squash and pear soup, with a touch of heat.
First, cut about 4 butternut and 2 acorn squashes in half, scoop out the seeds, and bake at 375 oven for at least an hour until the squashes are soft.

In a large soup pot, add a TBSP. of canola oil and chopped white onion. Saute lightly, then add the pulp of the squashes, 2 cut up pears, and sliced jalapeno pepper. I then add several shakes of black pepper. Fill the pot with water until it covers the vegetables and cook about an hour.

Puree the cooked soup with a wand and serve.

A hearty, healthy autumn soup. Enjoy!!

Read more recipes at: Vegetarian Lasagna.