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.
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.)