# What You’ll Need:
→ Vegetables & Fruit
01 - 1 medium butternut squash (about 2 lbs), 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 needed)
06 - 1/2 cup coconut milk or heavy cream
→ Spices & Seasoning
07 - 2 tablespoons olive oil
08 - 1/2 teaspoon ground ginger
09 - 1/4 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
# How-To:
01 - Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic; sauté for 3 to 4 minutes until soft and translucent.
02 - Add the cubed butternut squash and chopped pears. Cook for 5 minutes, stirring occasionally to combine flavors.
03 - Incorporate ground ginger, cinnamon, salt, and freshly ground black pepper. Cook for 1 minute to release aromas.
04 - Pour in the vegetable broth and bring to a boil. Reduce the heat, cover, and let simmer for 20 to 25 minutes until squash and pears are tender.
05 - Remove from heat. Use an immersion blender to puree directly in the pot or transfer in batches to a blender until smooth.
06 - Stir in coconut milk or heavy cream. Adjust seasoning to taste. Warm gently if needed before serving.
07 - Ladle the soup into bowls and garnish with chopped chives or parsley, toasted pumpkin seeds, and a drizzle of coconut milk or cream if desired.
