Butternut Squash Soup

Ingredients

• 1 medium Yellow Onion (diced)
• 3 Garlic Cloves (diced)
• 1/4 inch piece Fresh Ginger (diced)
• 1 Very Ripe Plantain (sliced)
• 2 cups Vegetable Broth
• 14 oz Canned Coconut Milk
• 1 Pear (cored and chopped)
• 1 whole Scotch Bonnet Pepper
• 1/2 tsp Allspice
• 1 tsp Smoked Paprika
• 1 tsp Sea Salt
• 1 tsp Black Pepper

Instructions

1. 1

   Mix dry seasonings together in a small bowl or ramekin

2. 2

   Heat saucepan on medium heat. Add olive oil and sauté onions for 2-3 minutes until slightly translucent.

3. 3

   Add garlic, ginger, 1/4 of the seasoning mix, and scotch bonnet pepper continuing to sauté for another 30 seconds.

4. 4

   Add pears and plantains and sauté 1-2 minutes. Add the butternut squash

5. 5

   Add vegetable stock plus remaining seasoning mix to the pot and simmer for 25 minutes until the squash is fork tender.

6. 6

   Add the coconut milk and mix well.

7. 7

   Using an immersion blender or traditional blender puree until smooth. Simmer for another five minutes.

8. 8

   Remove off heat, Serve in bowls. Garnish with diced green onions, peppers, and pepitas.