A velvety, gently spiced blend of butternut squash with ripe pears, perfect for cool day gatherings.
# What You Need:
→ Vegetables & Fruit
01 - 1 medium butternut squash (approximately 2 lbs), peeled, seeded, and cubed
02 - 2 ripe pears, peeled, cored, and chopped
03 - 1 medium yellow onion, chopped
04 - 2 cloves garlic, minced
→ Liquids
05 - 4 cups vegetable broth (gluten-free if required)
06 - ½ cup coconut milk or heavy cream
→ Spices & Seasoning
07 - 2 tablespoons olive oil
08 - ½ teaspoon ground ginger
09 - ¼ teaspoon ground cinnamon
10 - Salt and freshly ground black pepper, to taste
→ Garnish (optional)
11 - Chopped chives or parsley
12 - Toasted pumpkin seeds
13 - Additional coconut milk or cream for drizzling
# Step-by-Step Directions:
01 - Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing for 3 to 4 minutes until softened and translucent.
02 - Incorporate the cubed butternut squash and chopped pears into the pot, cooking for 5 minutes while stirring occasionally.
03 - Stir in ground ginger, ground cinnamon, salt, and freshly ground black pepper, cooking for an additional minute until aromatic.
04 - Pour in the vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 20 to 25 minutes until the squash and pears are tender.
05 - Remove the pot from heat. Use an immersion blender to puree the soup directly until smooth, or carefully transfer in batches to a standard blender.
06 - Stir in coconut milk or heavy cream. Adjust seasoning to taste and gently warm if necessary before serving.
07 - Ladle the soup into bowls and garnish with chopped herbs, toasted pumpkin seeds, and a swirl of coconut milk or cream if desired.
