# Components:
→ Vegetables & Fruit
01 - 1 medium butternut squash (approximately 2 pounds), 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
# Method:
01 - Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic; cook for 3 to 4 minutes until softened and translucent.
02 - Incorporate the cubed butternut squash and chopped pears into the pot. Sauté for 5 minutes, stirring occasionally.
03 - Mix in ground ginger, ground cinnamon, salt, and freshly cracked black pepper. Cook for 1 minute until spices release their aroma.
04 - Pour in vegetable broth and bring to a boil. Lower heat, cover, and simmer gently for 20 to 25 minutes until the squash and pears are tender.
05 - Remove the pot from heat. Use an immersion blender to puree soup until smooth, or transfer in batches to a standard blender carefully.
06 - Stir in coconut milk or heavy cream. Adjust seasoning if necessary and warm gently before serving.
07 - Ladle soup into bowls. Garnish with chopped herbs, toasted pumpkin seeds, and a drizzle of coconut milk or cream as desired.
