Butternut Squash Soup

A perfect winter soup, with all the warm, sweet, & slightly spicy you need to
cozy up in the cold months.

Servings:

Author:

Prep Time
20 minutes

Cook Time
43 minutes

Total Time
1 hour, 3 minutes

Soup Main Course Lunch

American

soup Butternut Squash Soup butternut squash

Instructions

1 Prep and Chop all the ingredients.
2 Heat 2 Tbsps oil in a large, heavy bottomed pot over medium heat. Add the onions
and cook for 2-3 minutes until begin to soften and colour. Add the pear, garlic
and ginger. Continue to cook for a further 2 minutes.
3 Deglaze with the white wine and scrape up bits from the bottom of the pot.
4 Add the sweet potato, squash, cumin, and chili powder. Stir to coat everything
in spices. And cover with the stock. Add in the cinnamon stick.
5 Bring up to a simmer, and let cook for about 30 minutes, or until the squash and
potato are fully cooked and soft. Remove the cinnamon stick.
6 Blend the soup (off of the heat) either with an immersion blender or in a
standard blender. Put the soup back over the heat on low. Add the coconut milk
and combine. Then season with salt and pepper to your tastes.
7 Serve immediately or freeze. Stores in the fridge for about a week and in the
freezer for up to 4 months.