# Ingredients:
→ Vegetables & Fruit
01 - 1 medium butternut squash (about 4.4 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 (946 ml) vegetable broth (gluten-free if needed)
06 - 1/2 cup (120 ml) 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
# Instructions:
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 cubed butternut squash and chopped pears to the pot. Cook for 5 minutes, stirring occasionally to combine flavors.
03 - Incorporate ground ginger, ground cinnamon, salt, and black pepper. Stir and cook for 1 minute until aromatic.
04 - Pour in vegetable broth and bring to a boil. Reduce heat, cover, and simmer gently for 20 to 25 minutes until squash and pears are tender.
05 - Remove pot from heat. Puree the contents until smooth using an immersion blender or transfer in batches to a standard blender.
06 - Stir in coconut milk or heavy cream. Adjust seasoning as needed and heat gently before serving, if desired.
07 - Ladle soup into bowls. Garnish with chopped herbs, toasted pumpkin seeds, and a swirl of coconut milk or cream if preferred.
