Butternut Squash Soup with Pear and Coconut Milk

Summary

Prep Time	30 mins
Cook Time	30 mins
Total Time	1 hr
Course	Soup
Cuisine	European
Servings (Default: 6)

Ingredients

Butternut Squash Soup with Pear and Coconut Milk

Instructions

Peel the pumpkin and potatoes and cut them into large cubes. Also peel and dice the pears, apple, onion and garlic.
Sweat the onion and garlic in the oil until translucent, then add the pumpkin and potato cubes to the pot and sauté briefly. Deglaze with the white wine and add the stock. Now also add the pear and apple pieces. Divide the vanilla pod lengthways and scrape off the pulp with the tip of a knife. Add the cumin, coriander, vanilla pod and pulp to the saucepan.
Simmer over medium heat with the lid closed for about 20 minutes. Now fish the vanilla pod on the pot and puree the mixture finely.
Stir in the coconut milk and season with salt and pepper as desired. If you like it a little more spicy, you can also add some chilli to the soup.

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