It’s soup season! Dr. Patti Yik and Dr. Colin Race are delighted to share one of their family favourites when it comes to recipes: Butternut Squash and Pear Soup!

Ingredients:

• 1 inch ginger root, peeled and minced
• 3 cinnamon sticks
• 1 medium butternut squash – chopped
• 1 small/medium sweet potato – chopped
• 6 cups vegetable stock
• 1 tbsp olive oil
• 1 medium onion
• 3 pears – cored and chopped
• 1 cup thick coconut milk
• 1 tsp sea salt
• ¼ tsp black pepper

Instructions:

1. Add the ginger, cinnamon sticks, squash, and sweet potato to a soup pot. Cover with vegetable stock. Bring to a boil, then reduce to a simmer
2. While the vegetables are simmering in the soup pot, heat the olive oil in a frying pan. Add the onions and cook for about 4 minutes until softened and transparent. Add the pears to the onions and cook for another 4-5 minutes. 
3. When the squash and sweet potatoes are cooked (about 30 minutes), add the onions and pears, coconut milk, salt, and pepper. 
4. Remove from heat and take out the cinnamon sticks
5. Puree in a food processor or with a hand-blender. 
6. Serve hot! 
7. Extra soup will stay fresh in the refrigerator for several days.