Creamy Butternut Pear Soup
Butternut squash soup with sweet pear is perfect for an autumn night!
Ingredients
- 4 cups butternut squash, peeled and cubed
- 2 ribs celery, diced
- 1/4 cup sweet onion, diced
- 1 Tblsp olive oil
- 2 garlic cloves, minced
- 1 pear, peeled and sliced
- 3 cups vegetable broth
- 1 cup lite coconut milk*
- 1/4 tsp ginger
Instructions
- In large sauce pan, sauté celery, onion and garlic in olive oil for 3 minutes.
- Add squash, pear and vegetable broth.
- Bring to a boil and boil until squash is tender - about 20 - 30 minutes.
- In small batches, add mixture to blender and blend until smooth. (or use immersion blender in the pan)**
- Pour back into sauce pan and stir in lite coconut milk and ginger.
Notes
- *I like to use lite coconut milk as it has less of a coconut taste
**if you using blender, remember small batches to purée it! Otherwise you will have hot soup all over your kitchen as hot liquid expands in the blender!