You will need:
435g butternut squash, peeled & cubed (between 3-4 cups)
1/2 medium onion
2 pear, cubed *see notes
3 cups filtered water
1 tsp ground ginger
1/8 tsp freshly ground nutmeg
1 tsp salt or to taste *see notes
1/8 tsp freshly cracked pepper
1/2 cup coconut milk
1 tbsp avocado oil
Begin by preparing the squash, pears, onion & shallot. Peel and cut into small cubes.
Add avocado oil to a medium pot over medium heat. Add onions & shallots. Let sweat for 2 minutes.
Add squash and pear to the pot and continue cooking for 5 minutes. Stir often.
Add water and spices. Bring to a boil.
Once boiling, reduce heat, cover and simmer for 15-20 minutes OR until squash is soft.
Pour all ingredients from the pot into a high powered blender. Add coconut milk and blend until smooth.
Store in an airtight container in fridge or freezer.
- This soup can be on the sweeter side depending on what type of pears you use. If you prefer it less sweet, only add one pear.
- Salt taste can vary from person to person. Taste the soup after blending and if you feel like it needs more salt, add by pinch and continue blending/tasting.