Squash and Pear Soup

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Squash and Pear Soup

Gluten Free-Passover dish`

  • 3 TBSP. butter or oil
  • 2 onions, diced
  • 1 butternut squash, peeled, seeded and cut into 1 inch pieces
  • 4 pears, peeled and chopped into roughly 1 inch pieces
  • 4 cups low sodium vegetable or chicken stock, or enough to cover
  • 1 tsp dried thyme
  • 1 tsp granulated sugar
  • 1/8 teaspoon each ground cinnamon and ground nutmeg
  • ½ cup coconut milk
  • Kosher Salt and fresh ground pepper to taste

Crispy garlic garnish:

  • 1 piece fresh ginger
  • Oil

Melt the butter in 4 quart saucepan set over medium-high heat. Add the onions; cook for 5 minutes or until thyme begin to soften. Reduce the heat to medium. Add squash and pears; cook for 10 minutes. Watch to make sure that the mixture doesn’t burn. Add ¼ cup water if needed.

Pour in enough of the stock to just cover the vegetables and fruit. Add the thyme, sugar, nutmeg and cinnamon. Bring to a simmer. Cook for 15 to 18 minutes or until the squash is fork tender. Using an immersion blender;

Slice ginger in half and cut into long thin strips. Heat a frying pan with 1 inch of oil and add the ginger. Fry just until golden; remove with a slotted spoon. Place on paper towel to absorb excess oil.

Serves 8