Ingredients

• 1 acorn or butternut squash
• 2 tablespoons grapeseed oil
• sea salt and pepper to taste
• 1/2 medium onion sliced
  Onions and their close cousins--garlic, chives, scallions, shallots and leeks--are valuable allies in the fight against diabetes because they help lower blood sugar levels, increase sensitivity to insulin, and prevent diabetic complications such as heart disease and stroke. Packed with phytonutrients, they are a good source of beneficial vitamin C, contain no fat and are loaded with dietary fiber.
• 1 piece fresh ginger root about 1 inch, diced
• 1 medium pear sliced
• 1 cup milk

Directions

Preheat oven to 375 degrees.

Cut the squash in half and take the seeds out. Coat with half of the oil and sprinkle with salt and pepper. Bake for 30-40 minutes or until soft.

While the squash is cooking, saute the onion, ginger and pear in remaining oil for 7-10 minutes.

Blend the onion and pear mixture in a food processor.

When the squash is done, scoop out the flesh and add it to the processor. Add the milk a little at a time and process until you reach a thick soupy consistency.

TIPS AND NOTES:

Tips:  You can certainly use a blender instead of a food processor. Add more or less milk depending how thick you want the soup to be. Toss in a pinch of curry or cayenne for extra flavor.