Tuesday, November 19, 2013

Butternut Squash and Pear Soup

Fall crops are a favorite, and as the days get shorter and the nights colder, a soup simmering on the stove fills the house with yummy goodness. (Crossfit mama Leslie, this one's for you!)

  • 1 large butternut squash
  • 3 tbsp coconut oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tsp ginger (or minced ginger root)
  • 1 Tbsp curry
  • 1 tsp sea salt
  • 4 cups chicken broth
  • 2 ripe pears, peeled, cored and diced
  • 1/2 cup coconut milk
  • raisins (optional as added garnish)

Cut squash in half, remove seeds and guts and place halves cut side down on a baking sheet. Roast in a 375 degree oven until very soft, about 45-50 minutes. Scoop from shell and set aside.

Melt coconut oil in dutch oven (or large sauce pan) over medium heat. Add onion, garlic, ginger and salt. Cook until onion is soft. Add chicken broth to pot and bring to a boil. Add pears and squash and simmer until pears are soft.  Using an immersion blender, puree soup until smooth. (Or pour soup into blender -- no more than half way full -- and blend in batches. Return to pot.) Stir in coconut milk and reheat. (If the soup is too thick, add broth or coconut milk to your desired consistency.)