Butternut squash goes with so many things to make delicious, easy soups. It works with chilli, coconut, ginger and cinnamon, or with herbs like rosemary. Here, we've gone for pear and coconut, which are sweet and warming on a chilly day.
40g unsalted butter
1 onion, finely chopped
1 celery stalk, halved lengthways and finely chopped
1 butternut squash, peeled and cubed
about 1 litre hot vegetable stock
For the Caramelized Pear
2 ripe pears, peeled, cored and cut into 1cm cubes
1 tbsp. coconut syrup or sugar flaky sea salt and freshly ground black pepper
Start by melting half the butter in a heavy-based pan over a low heat. Then introduce the onion and cook for 10 minutes, until softened. Add the celery and cook for a few more minutes. Once the onion and celery are translucent, add the butternut squash. Then after a minute or so add enough stock to cover the vegetables and bring to boil. Then reduce the heat to a simmer and cook until the squash is tender enough. This takes about 10 minutes.
Meanwhile, use a frying pan to melt the remaining butter over a medium high heat, and once it starts to sizzle add the pear and fry for a few minutes until it softens a little. Then add the coconut syrup to the pan and continue frying the pears until golden and caramelised. Process the squash in a liquidizer. Taste and season with salt and pepper according to your liking. Pour in a shallow serving bowls together with a spoonful of caramelised pear to the centre of each bowl before serving.
Recipe taken from ‘Magic Soup’ by Nicole Pisani & Kate Adams.