Butternut Squash Soup.

Every week I plan to write a "health" related article....and every week I pass it up for a recipe or crafting ideas or more time writing Christmas cards, drinking cocoa. It must be the season but I'm just not in the scientific "health issues" frame of mind....

So, another week, another favorite fall recipe.
This one is a vegan butternut squash soup from the restaurant Fresh in Toronto. It makes the house smell like baking pies and fills the tummy on a cold day.

I've passed this recipe out so many times, most of you probably already have it.....but here it is, just in case! [Note: You can see our chaotic Christmas card Wreath in the background of the soup pic. I posted instructions for these 2 Fridays ago!]

Butternut Squash Soup
1 butternut squash – quarter the squash and scoop out the seeds and pulp, then bake it for about 15 minutes so that you can take the peel off easily and cube it
2 sweet potatoes – cubed
6 cups of vegetable broth
1 medium onion – diced
2 pears (Anjou or Bosc) – diced, with peel on
1 can of coconut milk
1 inch of ginger – peeled and minced
1 cinnamon stick
3 tbsp olive oil
1/3 cup white wine or water

white pepper and sea salt to taste




Put squash and sweet potatoes in a big pot with the vegetable broth, cinnamon stick (or some ground cinnamon) and ginger.

Bring to a boil, then simmer for 20-30 minutes.

In a pan, caramelize the onion in the olive oil (about 5-7 minutes, till nice and golden brown). Add pears and wine (or water) and cook for another 3-5 minutes.

Add onions and pears to the pot, along with the coconut milk, salt and pepper.

Take the cinnamon stick out.

Use an immersion blender to puree the whole thing until desired consistency. Or cool for a bit and blend in a regular blender, using small portions at a time.

If you’re feeling fancy, garnish with sliced red bell peppers and/or chopped parsley, and/or another dollop of coconut milk so it looks all swirly like the TV shows.

See you Friday, with more Christmas gift ideas...