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.