This soup is warm and comforting, with warm spices and the sweetness of roasted butternut squash and Asian pears. It's the perfect mix of fall flavors.
Ingredients: 1 butternut squash, peeled and diced. 2 Asian pears, peeled and chopped. 1 onion, chopped. 3 cloves garlic, minced. 1 tablespoon olive oil. 4 cups vegetable broth. 1 teaspoon ground ginger. 1/2 teaspoon ground cinnamon. Salt and pepper to taste. 1/2 cup coconut milk. Chopped fresh cilantro for garnish.
Instructions: Preheat oven to 400F 200C. Toss butternut squash, Asian pears, onion, and garlic with olive oil on a baking sheet. Roast in the oven for 25-30 minutes or until vegetables are tender and slightly caramelized. Transfer roasted vegetables to a large pot. Add vegetable broth, ground ginger, ground cinnamon, salt, and pepper. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes. Use an immersion blender to puree the soup until smooth. Stir in coconut milk and heat through. Adjust seasoning if necessary. Serve hot, garnished with chopped fresh cilantro. Enjoy your delicious Roasted Butternut Squash and Asian Pear Soup!
Prep Time: 15 minutes
Cook Time: 45 minutes
David Hegarty