Butternut Squash Pear Soup from Anna Thomas's The New Vegetarian Epicure

Please note there were two chefs and one followed the recipe and the other modified.

1 lb butternut squash (about 10 oz trimmed and seeded)

1 large yam

2 cups vegetable broth

11/2 cups water

1 stick cinnamon

3/4 tsp salt

2 Tbs. Butter

2 medium onions. sliced

3 large Anjou or Bartlett pears

1/3 cup dry white wine

1/4 cup half and half

white pepper to taste.

optional garnish: chopped chives or sprigs of cilantro

Peel, seed and dice the squash.  Peel and dice the yam.  Put them both in a pot with the vegetable broth, water, cinnamon stick and slat and simmer until tender, about 40 minutes.  Discard the cinnamon stick.

Melt the butter and gently cook the onions in it, stirring occasionally, until it begins to caramelize.  Peel, core and thinly slice the pears and add them to the onions. Continue cooking for about 5 minutes, stirring often.  Add the wine, cover and simmer for 20 minutes.

Add the pear mixture to the soup and puree everything in a blender in batches. Add the cream and some white pepper, and a bit more salt only if needed.  Heat the soup angain just to a simmer, but do not boil.  Serve plain or garnished with chopped chives or sprigs of cilantro.

Serves 6-8

Modified version

coconut oil instead of butter

coconut milk instead of half and half

one onion instead of two

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