Pumpkin Butternut Squash Soup
Preparation Time: 20 minutes
Cooking Time: 1 hour
1/2 pumpkin, peeled and cubed
1/2 butternut squash, peeled and cubed
1 onion, finely chopped
2 cups water
1/2 tsp nutmeg
1/4 tsp cumin
1/4 tsp cinnamon
1/8 tsp cloves
1 cup coconut milk
1 tbsp grated ginger
2 pears, peeled and pureed
3/4 tsp sea salt
1/4 tsp black pepper
3/4 cup of soaked quinoa, rinsed and cooked in 1 cup of water
1-2 tbsp olive oil or coconut oil
In a soup pot, saute diced onion in 1-2 tbsp olive oil or coconut oil.
Once the onions are soft add pumpkin and squash. Saute and stir for about 5 minutes to coat.
Add 2 cups of water and cook out the squash and pumpkin until tender.
Add grated ginger and all spices.
While the soup is cooking, prepare the quinoa in 1 cup of water, allow to come to a boil and simmer for 10 minutes, remove from heat and cool for 15 more minutes to soak up the excess water. Set aside.
Once the squash is tender, add the coconut milk and turn off the heat.
Add the pear puree and blend the soup until smooth and creamy.
Add the quinoa when serving.
The Wanigan Kitchen