Fall is Soup Time

Nutmeg has a bit of time on her hands this fall and this is one of her new favorites:


Pear, Fennel & Acorn Squash

1 small fennel bulb
3 shallots (I used 1/2 an onion)
1.5 tbsp olive oil
2 pears cored and cubed
5 cups vegetable or chicken stock
1/2 tsp cinnamon
1 tsp ginger (crushed) or to taste
2 medium acorn squashes, peeled, seeded and cut into 1 inch cubes
1/2 cup coconut milk
Salt & pepper to taste

Saute fennel and shallots in pan with 1 Tbsp oil until lightly brown.  Add the remaining oil and the pears.  Saute for another 1-2 minutes.

In a large pot, combine the stock, ginger, cinnamon and squash.  Bring to a boil, then reduce to a simmer.  When the squash is almost cooked, add the pear mxture, coconut milk, salt and pepper.  Remove from heat and blend.

Note:  mild curry  can be added as well (optional).

Enjoy!