- 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
- Put ginger, cinn stick and squash in a soup pot. Cover with veg stock. Bring to boil, reduce to simmer.
- Heat olive oil in a frying pan. Add onion and cook until l caramelized, about 5 mins.
- 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.
- When squash and potatoes are cooked, about 30 mins add the coconut milk, salt and pepper. Remove from heat. Take out the cinn stick.
- 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.
- Garnish with finely diced red pepper and serve.
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