Fall is Soup Time

Nutmeg has a bit of time on her hands this fall and this soup one of her new favorites:

Bosc Pears

Pear, Fennel and Acorn Squash Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
This is an easy soup to celebrate the best of fall produce.
Note: mild curry can be added as well (optional). Enjoy!
  • 1 Small Fennel bulb, diced
  • 3 Shallots or ½ onion, diced
  • 1.5 Tbsp. Olive oil
  • 2 Pears cored and cubed
  • 5 cups Vegetable or chicken stock
  • ½ Tsp. cinnamon
  • 1 Tsp. Fresh ginger, crushed
  • 2 Medium Acorn squash, peeled, seeded and cut into 1 inch cubes
  • ½ Cup Coconut milk
  • Salt and Pepper, to taste
  1. Saute fennel and shallots in pan with 1 Tbsp oil until lightly brown.
  2. Add the remaining oil and the pears.
  3. Saute for another 1-2 minutes.
  4. In a large pot, combine the stock, ginger, cinnamon and squash.
  5. Bring to a boil, then reduce to a simmer.
  6. When the squash is almost cooked, add the pear mixture, coconut milk, salt and pepper.
  7. Remove from heat and puree in a blender until smooth.

Fall Squash #Soup #recipe

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