Butternut Squash-Pear Soup
1 butternut squash-peeled, seeded and chopped into small chunks
1 sweet potato, peeled and chopped
2 pears (bosc works well), cored and roughly chopped (not overly ripe)
1 onion, peeled and chopped
1/2 cup coconut milk (or other creamy milk, preferably non-dairy)
6 1/2 Cups of Vegetable Broth
1 cinnamon stick
1/2 -1 inch ginger root, peeled and minced
1 Tbsp. Olive Oil
Sea salt and Pepper to taste
Directions:
Combine squash, sweet potato, cinnamon stick, and ginger in a soup pot. Add 6 cups of the vegetable broth (save 1/2 cup for later), bring to a boil, then reduce and simmer.
While vegetables are simmering in pot, cook onions in olive oil in a pan over medium heat for about 5 min. or until carmalized.
Add chopped pears and 1/2 cup of vegetable broth to the onions. Cook for about 5 minutes or until broth is reduced; then add pears and onions to the soup pot.
When Squash and sweet potatoes are tender (about 25-30 min) add coconut milk. Remove from heat and take out cinnamon stick.
Use an immersion blender, or hand held blender to blend all ingredients until smooth. If you are using a blender or food processor you may have to do this in batches. You can leave a portion of the soup unblended for a heartier, chunkier texture.
Add sea salt and pepper to taste.
1 butternut squash-peeled, seeded and chopped into small chunks
1 sweet potato, peeled and chopped
2 pears (bosc works well), cored and roughly chopped (not overly ripe)
1 onion, peeled and chopped
1/2 cup coconut milk (or other creamy milk, preferably non-dairy)
6 1/2 Cups of Vegetable Broth
1 cinnamon stick
1/2 -1 inch ginger root, peeled and minced
1 Tbsp. Olive Oil
Sea salt and Pepper to taste
Directions:
Combine squash, sweet potato, cinnamon stick, and ginger in a soup pot. Add 6 cups of the vegetable broth (save 1/2 cup for later), bring to a boil, then reduce and simmer.
While vegetables are simmering in pot, cook onions in olive oil in a pan over medium heat for about 5 min. or until carmalized.
Add chopped pears and 1/2 cup of vegetable broth to the onions. Cook for about 5 minutes or until broth is reduced; then add pears and onions to the soup pot.
When Squash and sweet potatoes are tender (about 25-30 min) add coconut milk. Remove from heat and take out cinnamon stick.
Use an immersion blender, or hand held blender to blend all ingredients until smooth. If you are using a blender or food processor you may have to do this in batches. You can leave a portion of the soup unblended for a heartier, chunkier texture.
Add sea salt and pepper to taste.