• 1 inch ginger root, peeled and minced
  • 1 cinnamon stick
  • 1 butternut squash, peeled, seeded and cubed
  • 6 cups vegetable stock
  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 1/3 cup white wine (can substitute water)
  • 2 not overly ripe pears, cored and sliced (yellow Bosc or green Anjou, peel left on), or ½ cup unsweetened applesauce
  • ½ cup coconut milk
  • 1 tsp sea salt
  • 1 tsp white pepper½ red pepper, diced
  1. Put ginger, cinn stick and squash in a soup pot. Cover with veg stock. Bring to boil, reduce to simmer.
  2. Heat olive oil in a frying pan. Add onion and cook until l caramelized, about 5 mins.
  3. Add white wine and chopped pears to pan. Cook for 5 mins until wine is reduced, then add to soup pot. If using applesauce add it to step 4.
  4. When squash and potatoes are cooked, about 30 mins add the coconut milk, salt and pepper. Remove from heat. Take out the cinn stick.
  5. Puree in food processor or hand blender. If in a blender, let cool first, then reheat to serve. With hand blender, can use while hot.
  6. Garnish with finely diced red pepper and serve.