Butternut Squash & Pear Soup

By AmberMags

Warm Fall Soup

Ingredients

• Ingredients
• 1 inch ginger root, peeled and minced
• 1 cinnamon stick (I used powdered this time)
• 1 butternut squash, peeled, seeded and diced
• 1 sweet potato, peeled and diced
• 6 cups vegetable stock
• 1 tbsp. Olive oil
• 1 onion, peeled and chopped
• 1/3 cup white wine
• 2 pears, cored and sliced
• 1/2 cup coconut milk
• 1 tsp. Sea salt
• 1 tsp. White pepper (I used fresh ground black)
• 1/2 red pepper, diced

Details

Servings 4

Preparation

Step 1

Method

1 Put ginger, cinnamon stick, squash and sweet potato in a soup pot. Cover with vegetable stock. Bring to boil; then reduce to simmer.
2 While the vegetables are simmering in the soup pot, heat olive oil in frying pan. Add onion and cook until caramelized, about 5 minutes.
3 Add white wine and chopped pears to the pan. Cook for 5 minutes until wine is reduced; then add to the soup pot.
4 When the squash and potatoes are cooked, about 30 minutes, add the coconut milk, salt and pepper. Remove from heat. Take out the cinnamon stick.
5 Puree in a food processor or with a hand blender. To puree in a blender, first let soup cool; then reheat to serve. With a hand blender, you can puree while the soup is still hot.
6 Garnish with finely diced red pepper and serve.