# What You'll Need:
→ Vegetables & Fruit
01 - 1 medium butternut squash (about 4.4 lbs), peeled, seeded, and cubed
02 - 2 ripe pears, peeled, cored, and chopped
03 - 1 medium yellow onion, chopped
04 - 2 cloves garlic, minced
→ Liquids
05 - 4 cups vegetable broth, gluten-free if needed
06 - 1/2 cup coconut milk or heavy cream
→ Spices & Seasoning
07 - 2 tablespoons olive oil
08 - 1/2 teaspoon ground ginger
09 - 1/4 teaspoon ground cinnamon
10 - Salt and freshly ground black pepper, to taste
→ Garnish (optional)
11 - Chopped chives or parsley
12 - Toasted pumpkin seeds
13 - Additional coconut milk or cream for drizzling
# How to Make It:
01 - Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sauté for 3 to 4 minutes until softened and translucent.
02 - Add the cubed butternut squash and chopped pears to the pot. Cook, stirring occasionally, for 5 minutes.
03 - Stir in ground ginger, ground cinnamon, salt, and black pepper. Cook for 1 minute until fragrant.
04 - Pour in the vegetable broth and bring the liquid to a boil. Reduce heat to low, cover, and simmer for 20 to 25 minutes until the squash and pears are tender.
05 - Remove from heat and puree the mixture using an immersion blender directly in the pot or carefully transfer in batches to a standard blender until smooth.
06 - Stir in the coconut milk or heavy cream. Adjust seasoning to taste and gently warm if necessary before serving.
07 - Ladle soup into bowls and garnish with chopped herbs, toasted pumpkin seeds, and an optional drizzle of additional coconut milk or cream.
