Butternut Squash & Pear Soup

You will need:

  • 435g butternut squash, peeled & cubed (between 3-4 cups)

  • 1/2 medium onion

  • 1 shallot

  • 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

To make:

  1. Begin by preparing the squash, pears, onion & shallot. Peel and cut into small cubes.

  2. Add avocado oil to a medium pot over medium heat. Add onions & shallots. Let sweat for 2 minutes.

  3. Add squash and pear to the pot and continue cooking for 5 minutes. Stir often.

  4. Add water and spices. Bring to a boil.

  5. Once boiling, reduce heat, cover and simmer for 15-20 minutes OR until squash is soft.

  6. Pour all ingredients from the pot into a high powered blender. Add coconut milk and blend until smooth.

  7. Store in an airtight container in fridge or freezer.

*Notes*

- 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.







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