Butternut Squash and Pear Soup

By Heather

Ingredients

• 1 inch ginger root peeled & minced)
• 2 cinnamon sticks
• 1 butternut squash peeled, seeded & cubed)
• 1 sweet potato cubed
• 6 c vegetable stock
• 1 Tbsp olive oil
• 1 medium onion chopped
• 1/3 c white wine
• 3 pears cored and sliced
• 1 c coconut milk
• 1 tsp sea salt
• 1 tsp white pepper
• 1/2 red pepper diced for garnish

Preparation

Step 1

Put ginger, cinnamon sticks, squash and sweet potato in soup pot. Cover with vegetable stock. Bring to a boil and reduce to simmer.
While veggies are simmering, heat olive oil in a frying pan Add onion and cook until carmalized...about 5 mins.
Add white wine and chopped pears to the pan. Cook for 5 ins until wine is reduced, then add to soup pot.
When veggies are cooked, about 30 mins, add coconut milk, S&P. Remove from heat. Take out cinnamon sticks
Puree in food processor. cool first)
Garnish with finely diced red pepper and serve