Healthy Butternut Squash and Pear Soup
I LOVE Soup
Soup has always been a go to meal for me. It's an inexpensive, easy, and nutritious meal that you can take on the go. You can jam pack them full of nutrients at a very low cost. Soup retains all the vitamins and minerals of the vegetables in the broth, which are usually lost during other forms of cooking. If you add bone broth to your base, then you'll have an immune boosting, gut healing, nutrient dense meal.
Honestly, one of the major perks of soup for me is just how easy it is to digest. It's perfect for those of us who suffer with sensitive, finicky digestive systems. Having a bowl of soup before a meal leaves my tummy happy and full. I'm a girl with a very big appetite, which sometimes can be difficult to satiate. I find that by having a bowl of soup before my meal satisfies my appetite in a healthy and hydrating way.
This sweet and creamy Butternut Pear Soup is one of my go to recipes year round. The squash and pear compliment each other extremely well. The coconut milk yields healthy fat while making it super creamy. It's also perfect for those who follow vegan and gluten free diets. The result is less savory and more sweet, which ends up tasting more like a dessert. Seriously, this soup is so good it's even delicious when cold! Finish it off by topping with a dollop of whipped coconut cream or homemade granola for an even more decadent treat. I hope you enjoy this recipe as much as I do!
Healthy Butternut Squash and Pear Soup
Tools
Large stock pot
High powered blender
Ingredients
2 cups butternut squash, cubed
2 bosc pears, cored and diced
2 cups So Delicious Coconut Milk (unsweetened)
2 cups water
1 tablespoon coconut oil
¼ teaspoon salt
¼ teaspoon turmeric
¼ teaspoon nutmeg
½ teaspoon ginger
½ teaspoon cinnamon
coconut cream for garnish (optional)
granola for garnish (optional)
Directions
Add oil, butternut squash, pears, and spices to large pot and set on medium heat.
Heat for five minutes until oil is melted, stirring to coat squash and pears. Then add coconut milk and water to pot. Add more water if needed (just to cover ingredients.)
Cover the pot and bring to boil. Once boiling, reduce heat to a simmer.
Continue to simmer for 20 minutes. The squash should be fork tender.
Remove pot from heat. While still warm, puree ingredients in high speed blender.
Blend soup in three stages. Add 1/3 of soup to the blender. Process on high until smooth. Repeat two more time until soup is completely blended.
Serve while warm and garnish with coconut cream.
Enjoy!