Butternut, Ginger, and Pear Soup
Serves: 4 servings
  • 1 medium onion, diced
  • 1 Tbs. coconut oil
  • ½ inch piece fresh ginger, peeled and chopped
  • 1 to 2 cloves garlic, minced
  • 3 generous cups chopped butternut squash
  • 1 bosc pear, core removed and chopped
  • 2 cups broth of choice, plus more if necessary
  • 1 cup full fat canned coconut milk
  • 1 tsp. tamari sauce or coconut aminos (a soy-free alternative available here)
  • Freshly ground pepper and unrefined salt, to taste
  • Optional garnishes:
  • Chopped chives
  • Pepitas
  • Splashes of tamari sauce
  1. In a pot, saute the onion in the coconut oil for about 5 minutes, until translucent. Add the ginger and garlic and cook briefly.
  2. Add all remaining ingredients, except for the salt and pepper, and bring to a simmer over high heat. Cover, reduce heat to low, and simmer for 15 minutes until the squash is fork-tender.
  3. I love using an immersion blender to quickly puree the soup right in the pot. Alternatively, use a blender to puree the soup (I love my Ninja blender). If the soup is too thick, add a splash of broth. Season with salt and pepper.
Recipe by Empowered Sustenance at https://empoweredsustenance.com/butternut-ginger-soup/