-2 Tbsp avocado oil
-2 garlic cloves
-1 medium onion sliced
-1 medium butternut squash (about 3 cups)
-2 pears (keep 1 slice per bowl for presentation and add the rest to the soup)
-1/2 tsp curry powder
-1/2 tsp ground cinnamon
-1/2 tsp fresh ginger
-750 ml vegan broth
-1 Tbsp Jonny Hetherington Essentials Peach Hot Sauce
-Sea salt and black pepper to taste
-1/4 cup cooked farro
-Handful of pine nuts
-Sprig of fresh thyme
Preheat your oven at 400.
Cut your squash in half and place on a baking sheet. Sprinkle with avocado or olive oil. Add sea salt.
Roast in the oven until your squash is lightly brown and tender. Around 25/30 minutes.
Heat oil in a large saucepan over medium heat.
Add the garlic and onion and cook until tender. Stir frequently.
Stir in the squash, pear, curry powder, cinnamon and ginger.
Add the broth, cover and increase to high heat until boiling. Once boiling, reduce the heat to low boil, add the hot sauce and cook for 10 more minutes.
Puree in a blender and reheat before serving.
Serve with a slice of pear, farro, pine nuts, thyme and slices of baguette.
Voila! Butternut squash with pear and farro.