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Parve
Easy
8 Servings
Allergens 
No Allergens specified
50 Minutes
Diets
You can make this soup either dairy or parve. The pears add a sweet, mellow taste that complements the squash amazingly.
3 tablespoons oil, plus more for frying
2 medium onions, diced
1 medium butternut squash, peeled, seeded and cut into 1-inch (2.5 centimeter) pieces
4 pears, peeled, cored, and chopped into roughly 1-inch (2.5-centimeter) pieces
1 quart low-sodium vegetable broth, or enough to cover
1 teaspoon dried thyme
1 teaspoon sugar
1/8 teaspoon Gefen Cinnamon
1/8 teaspoon nutmeg
salt, to taste
freshly ground Gefen Black Pepper, to taste
1/2 cup coconut milk
1 ginger root, for crispy ginger garnish
In a four-quart saucepan, melt the butter or oil over medium-high heat and add the onions. Let them cook until they begin to soften.
Add squash and pears and cook for about 10 more minutes. Watch to make sure that nothing burns. If the fruit or veggies look dry, add about a quarter cup of water.
Add the stock, enough to submerge the fruit and vegetables. Add seasonings.
Bring soup to a simmer and cook until squash is fork tender, about 15–18 minutes.
Puree with an immersion blender. Taste and adjust seasonings as necessary.
Add coconut milk, and garnish with crispy ginger (see below).
To make the garnish, slice ginger root in half and cut into long, thin strips.
Heat a frying pan with oil and add the ginger strips to the oil. Fry until just golden.
Remove with a slotted spoon and place on paper towels to absorb excess oil.
Photography: Daniel Lailah Styling: Amit Farber
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Delicious soup! It tastes gourmet like something you’d get in a restaurant. My husband and most of my kids loved it and asked for more, including my 2 yr old!