Squash and Pear Soup

.Gluten Free-Passover dish

Ingredients

3 TBSP. butter or oil

2 onions, diced

1 butternut squash, peeled, seeded and cut into 1 inch pieces

4 pears, peeled and chopped into roughly 1 inch pieces

4 cups low sodium vegetable or chicken stock, or enough to cover

1 tsp dried thyme

1 tsp granulated sugar

1/8 teaspoon each ground cinnamon and ground nutmeg

½ cup coconut milk

Kosher Salt and fresh ground pepper to taste

Crispy garlic garnish:

1 piece fresh ginger

Oil

Directions

1. Melt the butter in 4 quart saucepan set over medium-high heat. Add the onions; cook for 5 minutes or until thyme begin to soften. Reduce the heat to medium. Add squash and pears; cook for 10 minutes. Watch to make sure that the mixture doesn’t burn. Add ¼ cup water if needed.
2. Pour in enough of the stock to just cover the vegetables and fruit. Add the thyme, sugar, nutmeg and cinnamon. Bring to a simmer. Cook for 15 to 18 minutes or until the squash is fork tender. Using an immersion blender;
3. Slice ginger in half and cut into long thin strips. Heat a frying pan with 1 inch of oil and add the ginger. Fry just until golden; remove with a slotted spoon. Place on paper towel to absorb excess oil.

Serves 8