Karen's Mediterranean Gypsy Soup - A Zest for Life

Ingredients

• 3 teaspoons extra virgin olive oil (divided)
• 1 cup onion (peeled, 1/3" dice)
• 1 tablespoon fresh garlic (peeled and minced)
• 1 teaspoon smoked paprika
• 1/4 teaspoon turmeric
• 1/4 teaspoon fresh saffron
• 3/4 teaspoon juniper berries (ground)
• 1/2 teaspoon himalayan pink salt
• 3 large very ripe plum tomatoes (to be grated, or 1 cup canned San Marzano tomatoes, crushed)
• 1 tablespoon unsalted butter
• 3 cups kabocha squash (cooked, peeled 1/3" (can use pumpkin or butternut squash) see method below)
• 3/4 cup garbanzo beans (cooked or white beans)
• 1 large ripe pear (peeled, cored, 1/3" dice (such as bartlett))
• 5 cups vegetable broth* (low salt if possible )
• 3/4 cup red chard or kale (cleaned, thinly sliced)
• 2 tablespoons fresh mint leaves (thinly sliced or small whole leaves)