This is a recipe from the cookbook REFRESH by Ruth Tal and Jennifer Houston. I just bought the cookbook and this is the first recipe I have tired. Wow am I impressed! This soup is everything you want in a fall soup; the squash and pear together are a marriage of divinity.
*note: cloth napkin shown is made of 100% organic cotton and printed with water based inks. They available from Graze Organics
1 inch of ginger root, peeled and minced
1 tsp ground cinnamon
1 butternut squash, peeled, seeded and diced
1 garnet yam, peeled and diced
6 cups vegetable stock
1 tbsp olive oil
1 onion, peeled and chopped
1/2 cup white wine
2 pears, cored and diced
1 cup coconut milk
1 tsp sea salt
1 tsp fresh ground black pepper
Put the ginger, cinnamon, squash and sweet potato in a soup. Cover with vegetable stock. Bring to a boil; then reduce to a simmer.
While the vegetables are simmering, heat the olive oil in a frying pan. Add he onions and cook until caramelized, about 5 min.
Add white wine and chopped pears to the pan. Cook for 5 min until wine is reduced; then add to the soup pot.
When the squash and yam are cooked, about 30 min, add the coconut milk, salt and pepper. Remove from heat.
Puree in a food processor or with a hand blender.