Back-to-School Fall Harvest Soup | Connecticut Public

Name: Back-to-School Fall Harvest Soup | Connecticut Public
Ingredients: 1 small butternut squash, (peeled, seeds removed, and cubed); 1 small pie pumpkin, (seeds removed and cut into eighths); 2 tablespoons (30ml) olive oil; 1/2 teaspoon sea salt, (plus more as needed); 3 tablespoons (45 g) butter or ghee or 3 tbsp (45 ml) olive oil (or 3 tbsp (45 ml) olive oil); 1 medium onion, (coarsely chopped); 1 large carrot, (peeled and coarsely chopped); 1 small sweet potato, (peeled or unpeeled and cubed); 3 cloves garlic; 2 small pears, (peeled or unpeeled and cubed); 4 cups (960) bone broth ((recipe linked)); 1/2 cup (120 ml) full-fat coconut milk or raw milk; 1 teaspoon coconut sugar, raw honey, or pure maple syrup ((optional)); Black pepper, (as needed)

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Squash is loaded with vitamins and minerals that busy, growing children need—and it also happens to have a kid friendly sweet taste. They’ll slurp this soup down from their thermos with a straw...

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Ingredients

1 small butternut squash, (peeled, seeds removed, and cubed)
1 small pie pumpkin, (seeds removed and cut into eighths)
2 tablespoons (30ml) olive oil
1/2 teaspoon sea salt, (plus more as needed)
3 tablespoons (45 g) butter or ghee or 3 tbsp (45 ml) olive oil (or 3 tbsp (45 ml) olive oil)
1 medium onion, (coarsely chopped)
1 large carrot, (peeled and coarsely chopped)
1 small sweet potato, (peeled or unpeeled and cubed)
3 cloves garlic
2 small pears, (peeled or unpeeled and cubed)
4 cups (960) bone broth ((recipe linked))
1/2 cup (120 ml) full-fat coconut milk or raw milk
1 teaspoon coconut sugar, raw honey, or pure maple syrup ((optional))
Black pepper, (as needed)