# Components:
→ Vegetables & Fruit
01 - 1 medium butternut squash (approximately 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 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, and sauté for 3 to 4 minutes until soft and translucent.
02 - Add cubed butternut squash and chopped pears to the pot. Cook for 5 minutes, stirring occasionally.
03 - Incorporate ground ginger, ground cinnamon, salt, and pepper. Cook for 1 minute to release aroma.
04 - Pour in vegetable broth, bring to a boil, then reduce heat to a simmer. Cover and cook for 20 to 25 minutes until squash and pears are tender.
05 - Remove from heat and blend soup until smooth using an immersion blender or a standard blender in batches.
06 - Stir in coconut milk or heavy cream. Adjust seasoning as needed and warm gently before serving if necessary.
07 - Ladle soup into bowls, garnish with chopped herbs, toasted pumpkin seeds, and a drizzle of coconut milk or cream if desired.
