Pear, Fennel and Acorn Squash Soup
Recipe type: Soup
Prep time:
Cook time:
Total time:
Serves: 4
- 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
- Saute fennel and shallots in pan with 1 Tbsp oil until lightly brown.
- Add the remaining oil and the pears.
- Saute for another 1-2 minutes.
- In a large pot, combine the stock, ginger, cinnamon and squash.
- Bring to a boil, then reduce to a simmer.
- When the squash is almost cooked, add the pear mixture, coconut milk, salt and pepper.
- Remove from heat and puree in a blender until smooth.
Recipe by Ginger and Nutmeg at https://www.gingerandnutmeg.com/2009/11/fall-is-soup-time
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