I came across this lovely recipe in the cookbook, Cooking with the Seasons at Rancho La Puerta, an awesome resort and spa in Mexico I visited several years ago, on one of the best vacations I’ve ever been on in my life! If you ever get the chance — just GO — I highly recommend it. When I got home, I actually felt relaxed and rested, rather than tired and exhausted as I so often do after a whirlwind trip.
I’ve made this soup several times — I love the color and use of fall vegetables in this dish. So get cozy and enjoy a bowl of this soul warming soup!
- 2 Tsp. Olive Oil
- 4 Medium Carrots, Peeled and Chopped (about 2 cups)
- 1 Small White Onion, Peeled and Chopped
- 1 Clove Garlic, Peeled and Minced
- 3 T. Fresh Ginger, Peeled and Minced
- (To peel ginger, scrape off the skin with a spoon)
- 1 C Butternut Squash, Peeled and Cubed
- 1 Apple, Peeled, Cored, and Diced
- 4 1/2 C. Vegetable Stock
- 1 1/2 Tsp. Sea Salt, or To Taste
- 12 oz. Can Coconut Milk
- 1 Pear, Peeled, Cored, and Cut into 1/2 inch dice
- In a 2-quart stockpot, heat olive oil over medium heat. Saute the carrots and onion for several minutes, stirring often, until softened. Add the garlic, ginger, squash, and apple. Saute until the garlic and ginger are fragrant.
- Add the stock and salt. Reduce the heat to medium low and simmer, covered, for 45 minutes. Vegetables should be very tender.
- In a blender or a food processor, puree the soup until smooth. Add the coconut milk and taste; then add salt to taste. Reheat before serving.
- Serve the soup very not in warmed soup bowls with some diced pear and a sprinkling of chives.
- Set off the soups’ beautiful color with a combo of green onion tops and fresh chopped parsley or cilantro. You can also add croutons if you desire.