On the east coast, fall is in full swing. The air is cool and crisp and the days are getting shorter. In our house, we love soup! And I love easy and delicious dishes that can be made on Sunday (that’s my food prep day, you can make it any day, of course) and enjoyed all week. This squash soup is one of our family favorites. It’s quick, easy and I love the color! You can add different spices and change it up a bit. Try nutmeg and cinnamon, or red pepper flakes for a bit more heat. Let me know how you like it!
- 1 large onion, chopped
- 2T coconut oil or avocado oil
- 1 lb. butternut squash, peeled and cubed (about 5 1/2-6 cups)
- 4 cups vegetable stock
- 1 large pear, chopped
- salt and freshly ground pepper
- pinch of cayenne pepper
- minced pear, for garnish (optional)
Using a three-quart saucepan, melt coconut oil over medium heat.
Add onions and sautée until translucent.
Add squash, a pinch of salt, pepper, and cayenne.
Cover all ingredients with stock.
Bring to a simmer and add pears.
Cook for 15-20 minutes, or until the squash is tender.
Remove the soup from the heat and, using an immersion blender, puree until smooth.
Add more salt and pepper, to taste.
Garnish with some minced pear – not only does it look pretty, but it’s a nice texture contrast with the smooth soup.
Top with chopped parsley or chives.