# What You Need:
→ Vegetables & Fruit
01 - 1 medium butternut squash (approximately 2 pounds), 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 (ensure 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, to taste
11 - Freshly ground black pepper, to taste
→ Garnish (optional)
12 - Chopped chives or parsley
13 - Toasted pumpkin seeds
14 - Additional coconut milk or cream for drizzling
# How to Make:
01 - Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing for 3 to 4 minutes until softened and translucent.
02 - Incorporate the cubed butternut squash and chopped pears. Cook for 5 minutes, stirring occasionally to blend flavors.
03 - Stir in ground ginger, ground cinnamon, salt, and freshly ground black pepper. Cook for an additional minute until aromatic.
04 - Pour in the vegetable broth and bring to a boil. Reduce the heat to low, cover, and simmer for 20 to 25 minutes, or until the squash and pears are tender.
05 - Remove the pot from heat. Using an immersion blender, puree the soup until smooth. Alternatively, blend in batches using a standard blender with caution.
06 - Stir in the coconut milk or heavy cream. Adjust seasoning as needed and gently reheat if necessary before serving.
07 - Ladle the soup into bowls and garnish with chopped herbs, toasted pumpkin seeds, and a swirl of additional coconut milk or cream if desired.
