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Sunday, May 13, 2012

Eat: Roaster Pear and Squash Soup

To all the mom's, Happy Mother's Day! My gift to my mother this year, is my graduation from university. I will walk at commencement and pick up my very expensive piece of paper. My parents are both is a state of bliss at my university accomplishments. 

This soup is a wonderful dish to serve mom, grandma, or whomever else. The soup is easy to prepare and tastes great. 

Butternut Pear Soup

1 butternut squash ( or 1 can farmers market purred butternut squash)
4 large pears 
1 sweet onion
2 tbsp coconut oil
4 cups vegetable broth
1 cup non-dairy creamer
1 tsp nutmeg
1 tsp allspice
1/2 tsp paprika
1/2 tsp cloves
1/4 cup agave syrup
Salt and pepper to taste

Preheat the oven to 35O. Cut the squash, and the pears in half and remove the seeds/core. Slice the onion. Brush the squash, pears, and onion with oil and bake in a shallow pan for 30-35 minutes. 

Scrape the squash out of its shell ( if using fresh) and transfer the squash, pears, and onion to a food processor. Puree until smooth and well combined. 

Add 2 cups of the vegetable broth and continue to puree. 

Once smooth pour the pureed mix into a large sauce pan. Add the remaining vegetable broth. Stir in the non dairy cream, nutmeg, allspice, paprika, cloves, agave syrup. Bring to a boil, and let simmer for 10 minutes. Add the salt and pepper to taste. 

Cheesy Croutons

1/2 ( 2 cups) loaf of french bread, cut into 1/2 inch cubes 
1 tbsp olive oil
1 tbsp apple cider vinegar
3 gloves garlic minced
1/4 cup nutritional yeast

(keep oven at 350)
In a large bowl cut up the bread and leave in cubes. 

In a small bowl combine the olive oil, vinegar, garlic, and nutritional yeast. 

Pour the "cheesy mix" onto the bread cubes and mix until well combined. 

spread evenly on a rimmed baking sheet; and bake for 10-15 minutes. ( Or until toasty brown.)


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