Harvest Squash and Pear Soup with Goat’s Cheese and Toasted Walnuts

Yum! This is the perfect soup for Autumn, when dryness can lead to lingering coughs. Squash and pears help moisten the Lungs, soothe the throat, and taste pretty darn delicious! (photo credit: media.fromthegrapevine.com)


2 medium butternut squash, peeled, seeded and chopped into small chunks

1 large onion, diced

1 large clove garlic, chopped finely

1 Tbsp. olive oil

1 Tbsp. fresh ginger, peeled and finely chopped (or grated)

4 ripened pears, peeled and chopped

1 piece wakame, crumbled

5 cups water

1 Tbsp. sea salt or Herbamare

¼ tsp. nutmeg (or more, to taste)

1 cup crumbled goat cheese

1 cup chopped walnuts, toasted

In a medium sized stock pot, sauté onions and garlic in oil until translucent. Add all of the other ingredients, except for the goat cheese and walnuts. Bring to a boil. Reduce heat and simmer about 15 minutes, until squash is tender. Turn off heat. Puree with an immersion blender.

Ladle soup into bowls and garnish with crumbled goat cheese and toasted walnuts.

Makes 6 – 8 servings.

Yours in good health,


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