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