Soup recipes - Butternut Squash and Pear Soup

1 inch ginger root, peeled and minced
1 cinnamon stick
1 butternut squash, peeled, seeded and diced
1 sweet potato, peeled and diced
6 cups Vegetable Stock (see p. 20)
1 tbsp. olive oil
1 onion, peeled and chopped
1/3 cup white wine
2 pears, cored and sliced
1/2 cup coconut milk
1 tsp. sea salt
1 tsp. white pepper
1/2 red pepper, diced

1. Put the ginger, cinnamon stick, squash and sweet potato in a soup pot. Cover with vegetable stock.
Bring to a boil; then reduce to a simmer.
2. While the vegetables are simmering in the soup pot, heat olive oil in a frying pan. Add onion and cook
until caramelized, about 5 minutes.
3. Add white wine and chopped pears to the pan. Cook for 5 minutes until wine is reduced; then add to
the soup pot.
4. When the squash and sweet potatoes are cooked, about 30 minutes, add the coconut milk, salt and
pepper. Remove from heat. Take out the cinnamon stick.
5. Purée in a food processor or with a hand blender. To purée in a blender, fi rst let the soup cool; then
reheat to serve. With a hand blender, you can purée while the soup is still hot.
6. Garnish with fi nely diced red pepper and serve.
Serves 6


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