Prep Time: 30 mins | Cook Time: 1 hour | Serves: 6-8
Between the squash, onions, cinnamon and ginger, this soup is a favorite of ours for the pre-winter immune system boost you might need. Vitamin C, quercetin, antioxidants and potentially anti-viral properties make this dish a “true health tonic”.
- 1 butternut squash – peeled, seeded, and roughly chopped
- 1 yam or sweet potato, peeled and roughly chopped
- 2 pears (bosc works well), cored and roughly chopped (not overly ripe)
- 1 onion, peeled and chopped
- 1/2 cup coconut milk
- 6.5 cups vegetable broth
- 1 cinnamon stick
- 1/2 to 1 inch ginger root, peeled and minced
- 1 tablespoon extra-virgin olive oil
- Sea salt and pepper
- Combine squash, sweet potato, cinnamon stick, and ginger in a soup pot. Add 6 cups vegetable broth (save 1/2 cup for later), bring to a boil, then reduce to a simmer.
- While vegetables are simmering in soup pot, cook onions in olive oil in a pan over medium heat – about 5 minutes or until caramelized.
- Add chopped pears and 1/2 cup vegetable broth to onions. Cook for about 5 minutes, or until broth is reduced; then add pears and onions to soup pot.
- When squash and sweet potatoes are tender (takes about 25 – 30 minutes), add coconut milk. Remove from heat and take out cinnamon stick.
- Use a food processor, strong blender, or a hand-held blender to blend all ingredients together until smooth. If you use a food processor or blender, you may have to do this in batches.
- Add sea salt and pepper, to taste.
Enjoy this delicious butternut squash and pear soup on its own, or with any side or main dish. As with most soups, this one combines well with creamy avocado slices.