“A creamy, comforting blend of butternut squash, pears, and coconut, perfectly balanced with spices and a hint of lime for a bright, flavorful twist.”
By Francesca Runzi – Prep/cook: 20mins – Serves 6
Ingredients
1 tsp olive oil or butter
1 large onion, chopped
2 cups vegetable stock
8 cups squash, peeled + cubed
2 cups pears, peeled + cubed
10 drops hot sauce
½ tsp ground cumin (or cumin seeds, ground with a pestle and mortar)
½ tsp ground coriander
2 tsp fresh coriander
1 can coconut milk
1 lime, juiced
Salt and pepper to taste
Method
Heat oil in a large pot and cook the onion until translucent. Add cumin, coriander, squash, pears, broth, coconut milk and fresh coriander. Simmer gently for 25 minutes. Add lime juice, salt, and pepper. Season with hot sauce to taste. Serve in bowls, garnished with fresh coriander and a dash of pepper. Optionally, add cream to taste.
