# Components:
→ Vegetables & Fruit
01 - 1 medium butternut squash (about 4.5 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 (gluten-free if required)
06 - 1/2 cup 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 heavy cream for drizzling
# Directions:
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 butternut squash cubes and chopped pears to the pot. Cook for 5 minutes, stirring occasionally.
03 - Stir in ground ginger, cinnamon, salt, and black pepper. Cook for 1 minute to release the aromas.
04 - Pour in vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 20 to 25 minutes, until squash and pears are tender.
05 - Remove pot from heat and puree the mixture using an immersion blender or transfer in batches to a blender until smooth.
06 - Stir in coconut milk or heavy cream. Adjust seasoning if necessary. Warm gently before serving, if needed.
07 - Ladle soup into bowls and garnish with chopped herbs, toasted pumpkin seeds, and a drizzle of coconut milk or cream as desired.
