Squash And Pears Soup

Perfect comfort soup for cold fall days. This squash soup is definitely one of my favorites. It is tasty, velvety and has a flavor that is out of the ordinary.




  1. Peel and cut the squash, potatoes and pears into pieces. Slice the onions
  2. Brown all the vegetables and pears in the olive oil for about ten minutes.
  3. Add the maple syrup, turmeric, curry and broth and season. Bring to a boil, then simmer for 30 minutes.
  4. Add the coconut milk,
  5. Reduce everything in the blender or with a hand blender. Adjust the seasoning.
  6. Garnish with oven-roasted pumpkin seeds, sprouts and squash if desired. Serve hot