Buttercup Squash and Pear Soup

Last evening I did a dinner party for 17 lovely people, my father in law, husband and myself. The first course was a lovely new soup I have fallen in love with. Check out the recipe below and watch for other recipes from this dinner, coming up this week!

**Only photo I have! Will update with better one!**

Buttercup Squash and Pear Soup                            Yield 6-8 servings

2 buttercup squash

2 bartlett pears

1 medium onion

3 cloves garlic

1 carrot

1 tsp fennel seed

Salt

Pepper

Olive oil

1 – 2 cartons of vegetable broth

.5 – 1 cup coconut milk, canned

1.       Preheat oven to 375 F.

2.       Wash and peel squash, pears and carrots. Chop into medium size chunks.

3.       Peel onion and garlic. Chop onion into same size chunks. Smash garlic.

4.       Toss vegetables and fruit with about 1 to 2 Tbsp of Olive oil, fennel seed, salt and pepper.

5.       Spray baking sheet with cooking spray or use parchment for easy clean up.

6.       Spread vegetables and fruit onto baking sheet and roast for 40-50 minutes, stirring every 15 minutes until soft and slightly brown.

7.       Place roasted vegetables and fruit into medium sized pot. Add enough broth to cover. Bring to a boil. Reduce to a simmer and cook covered for about 10-20 minutes until soft. Stir frequently to avoid sticking to bottom of pot.

8.       Add more broth is needed and puree with hand blender. Check for taste and add more salt and pepper if needed.

9.       Blend in coconut milk and more broth to obtain desired consistency. Serve hot.

**Notes: This soup is a rich puree and portion size should be between 8 oz and 10 oz.**

**Garnish with a small about of thick coconut cream, chives and pomegranate arils. **