It was such a perfect fall day in Seattle today!

Over cast, crisp air, crunchy leaves, sweaters, scarves… it DEFINITELY called for a bowl of homemade butternut squash soup!

The added pears gives this satisfying soup a nice sweetness that is natural and not over-powering. I thought it was perfect but you can always add maple syrup as you are blending if you need it sweeter.

You can buy pre-cut butternut squash (either frozen or fresh) but I find it’s cheaper and just as fast to buy a whole squash and peal and cut it yourself. But it’s up to you!

Butternut Squash Soup

2 Tbs. coconut oil
1 large yellow onion, chopped
6 cups steamed butternut squash (about a 4 pound squash)
3 Bartlett pears, peeled, cored, and cut into 1-inch pieces (1½ lb.)
4 cups low-sodium vegetable broth or chicken broth
1 14-oz. can light coconut milk or unsweetened almond milk or regular cream
cinnamon to taste (add a little at a time at the end while you blend)
salt and pepper to taste ( add a sprinkle to the onion and a sprinkle at the end while you are blending)

1. Heat oil in saucepan over medium-low heat. Add onion and cook 10 minutes, or until soft, stirring often.

2. Add squash and pears, and sauté 5 minutes. Stir in vegetable broth, and bring to a boil. Reduce heat to medium-low, and add salt, if desired. Simmer for 1 hour.

3. Remove from heat, and stir in coconut milk. Purée soup in batches in blender or food processor, or use immersion blender in saucepan; blend until smooth. Add cinnamon and salt to taste. You can even add pure maple syrup if you would like it sweeter. Season with salt and pepper.