Butternut Squash Pear Soup

Butternut squash and pear are both excellent sources of vitamin C and fiber, making this soup a nutritious and delicious choice for a cozy autumn lunch.

This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Medium

Butternut Squash Pear Soup

Cooking Method: Blending, Boiling Cuisine: American, European Courses: Lunch, Soup, Vegetarian Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 720

Best Season: Fall

Ingredients

Servings

• 500 gram Butternut Squash
• 2 piece Pear
• 1 piece Onion
• 2 clove Garlic
• 4 cup Vegetable broth
• 1 cup Coconut milk
• 2 tablespoon Olive oil
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 teaspoon Cinnamon

Instructions

1. Peel and chop the butternut squash, pear, onion, and garlic.
2. Heat olive oil in a pot and sauté the onion and garlic until translucent.
3. Add the butternut squash and pear to the pot and cook for 5 minutes.
4. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes until the squash is tender.
5. Use an immersion blender or transfer the soup to a blender to puree until smooth.
6. Return the soup to the pot and stir in coconut milk, salt, black pepper, and cinnamon.
7. Simmer for another 5 minutes to heat through.
8. Serve hot and garnish with a sprinkle of cinnamon if desired.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 7g11%

Total Carbohydrate 28g10%

Sugars 10g

Protein 3g6%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.