Monday, October 13, 2008

Butternut Squash and Pear Soup

Serves 6


  • 1 lb butternut squash, peeled and cubed
  • 1 large yam, peeled and cubed
  • 6 cups vegetable broth
  • 1 stick cinnamon (2-3 teaspoons ground cinnamon)
  • 2-3 teaspoons of ground ginger
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 large or 3 small pears apples and nectarines, peeled and sliced
  • 1/3 cup white wine vegetable broth
  • ½ cup coconut milk or other non-dairy milk
  • salt and pepper to taste


  1. Put the squash and sweet potato in a large pot and cover with the vegetable broth. Add ginger and cinnamon, bring to a boil, then cover and reduce heat to simmer.

  2. Heat the oil in a skillet and sauté the onion for several minutes, until begins to soften.

  3. Add the pear slices and wine, and cook until the wine is reduced. Add this to the squash and sweet potato.

  4. When the vegetables are soft, remove pot from heat and stir in coconut milk.

  5. Puree soup in a blender in batches. When blending hot liquids, hold the lid slightly ajar and cover with a dishtowel so steam can escape.

  6. When all the soup has been blended, add back to the pot. Stir, adjust spices to taste, add salt and pepper to taste if desired. Reheat the soup in the pot if necessary.

I made this soup and I changed the things crossed out above because that is what I had in the kitchen

No comments: