Ingredients
1 small butternut squash, peeled + cubed (approx. 6 cups, cubed)
3 Tbsp olive oil, divided
1-2 pears, ripe (see notes)
2 cloves garlic
3 cups vegetable broth
1/4 tsp ground ginger
1/4 tsp ground cinnamon
Salt + pepper, to taste

Instructions:
1. Preheat oven to 400F.
2. Peel butternut squash with a vegetable peeler. Remove the seeds, and cut the squash into roughly 1-inch cubes. Place cubed squash on a baking sheet and toss in olive oil, salt, and pepper. Cook in the oven for 30 minutes, tossing halfway.
3.  Meanwhile, slice and core the pears. Peel garlic cloves. Place them on a separate baking sheet, and transfer to the oven for 20 minutes.
4.  Heat the vegetable broth up on the stovetop while the squash and pears are in the oven.
5. Remove squash, pears, and garlic from the oven. Add the vegetable broth, roasted squash, pears, garlic, ginger, cinnamon, olive oil, salt, and pepper to a high speed blender. Blend for a couple minutes, until smooth.
6. Adjust seasonings as desired and serve

Photo & Recipe Credit:  Walder Wellness