Butternut Pear Soup

This is an absolute must each fall, and lucky for me, now that I live in Florida, I don’t have to dread the fact fall brings fringed temperatures anymore, so I can enjoy my soup in peace. Any winter squash can be be used, and don’t skip roasting the squash if you can. The caramelization of crinkling, condensed sweetness brings the flavor level of a can of pumpkin up from a four to an eleven. The vanilla, rosemary, and whisper of heat from cayenne, topped with aged balsamic, is a tastebud anomaly, and a good one at that.

Ingredients   

• 1 tablespoon coconut oil or butter
• 1 small yellow onion diced
• 2 cloves of garlic minced
• 1 pear pealed, diced
• 1 stalk fresh rosemary leaves, removed and minced 
• 2 leaves chopped fresh sage, optional
• 1 small butternut squash, pre-roasted
• 8 ounce can full-fat coconut milk
• 2 cups strong chicken stock, best home-made 
• Salt to taste 
• 1/4 teaspoon Nutmeg and cinnamon, to taste
• pinch of cayenne
• 1/2 teaspoon vanilla
• aged balsamic vinegar and coconut milk for garnish

Instructions

1. Warm the oil in a large pot or Dutch oven over medium-high heat. Add the onion and garlic and sauté until the onion is translucent, 3 to 5 minutes Add in the pear, rosemary, sage, and salt. Sauté for an additional 1 to 2 minutes, until fragrant. Add nutmeg, cinnamon, and cayenne. 
2. Scoop roasted squash out of peal, and put in the the pot with coconut milk, and chicken broth, and more salt to taste. Let everything heat through and simmer for a few minutes. remove from heat and stir in vanilla.
3. Carefully using an immersion blender, blend the soup until smooth. You can also transfer the soup to an upright blender with a venting lid, blending until creamy. Taste again and adjust seasoning as needed. The flavors incorporate more as the soup sits, so making ahead of time, and then placing on a back burner on low, until ready to serve, or even making a day ahead works well. If the soup is thicker than desired, add a little more coconut milk or broth, and salt to balance. 
4.  Serve and garnish as desired.

*Substitutions: apple can be substituted for pear. Thyme can be substituted for rosemary. Vegetable broth can be used in place of chicken broth, but it usually has less flavor.