Butternut Squash and Pear Soup Recipe

Foreign. Hi, Everybody. This is Dr. Colin Race, naturopathic doctor at Vive Integrative Health Group. We are back in the kitchen today, and it's getting cold outside, so we're starting to get into soup season. We're going to share with you one of our favorite soups. We've been making this soup for 20 years. This is a butternut squash and pear soup. So we've got all the ingredients laid out here. We'll give you the basics and the recipe will be included down below. But first of all, what do we have here, Calvin? We have sweet potato, onion, cinnamon sticks, pear and butternut squash. And together we're going to put all these in a soup. We're going to make something absolutely delicious. Watch and see. So we've done a little bit of prep for our soup. Now we have our butternut squash and our sweet potato all chopped up into cubes. The butternut squash, it can be in big chunks, it cooks through quickly. The sweet potato, smaller chunks, it takes a while to cook through. We've got those ready. In addition to that, we're going to cook those boiled up in vegetable stock with the cinnamon sticks. And then I've got some grated ginger here as well. Lots of ginger. We love ginger in this family. All right, that's the first part of the soup. While that's all boiling together, we're going to put the onions in a wok. We're going to cook those up, and a short while after that, we'll add the pears, and we're going to cook the pears up. And cooking the pears really extracts some of that sweet pear flavor. It's going to be delicious. Lastly, we have coconut milk. Coconut milk is going to go at the very end. So at the very end, we're going to blend all of this together. So it doesn't really matter how you chop them up because it's all going to be blended anyways. We're going to add the coconut milk at the end, stir it up, add some salt and pepper, and. And that's it. That's all it takes. We'll be back. And here we are, we have our soup started. It's boiling with the sweet potatoes, the squash, the cinnamon stick and the ginger all in here. That's going really nicely. And so while that's going, we have the onions all fried up until they're translucent in here. Now it's time to add the pears. This will mix those all together. Looking at this soup, you can tell all the goodness that's Coming through here. With the sweet potatoes, the squash, we have lots of vitamin C, carotenoids, vitamin A. With the onions, we have lots of quercetin and other immune boosting factors. In fact, the ginger as well. Great for the immune system. And we're gonna let these pears fry for a little bit and let the flavor come out. Then we're gonna add these to the rest of the soup. And we're back. And we've now been boiling the squash and sweet potatoes for about 30 minutes. It's time to add everything together and finish it up. So, first step, we remove the cinnamon sticks. We don't want to blend those in by accident. I've made that mistake before. Next, we're going to take the pears and onions, Add those into the soup. Stir those in a little bit. You can see it's getting nice and thick. The last things. Hi, Ashlyn. Just a moment. Last thing we're going to do is we're going to add a little bit of coconut milk just like this. Add some salt, one teaspoon. I'm going to use pink Himalayan salt and some pepper. Give it a bit of a stir. And now it's time to blend. So next step, we'll take our handy kitchen blender like this. And we'll just make it all nice and smooth. And our soup is done. And we have an eager family waiting to dig into the soup. We love soup, don't we, Ashlyn? Yeah, we love soup. We have this lovely creamy orange soup. I don't know if you can see that. Creamy orange, thick soup, nice and warm for the fall. It's gonna warm us up, keep us healthy, keep our immune system strong. And we're gonna dig in. Thanks, everybody. See the recipe below. And we'll see you soon. Bye.