With more than a few requests for my throw it all together recipe... here it is ya'll!
Silky Butternut Squash Soup
3 medium sized butternut squashes
3 ripe pears
1 quart chicken stock (I use organic)
1/2 teaspoon of sea salt
freshly grated nutmeg
fresh grated ginger
1 cup coconut milk (the thick stuff from the can)
Creme fresh or sour cream or plain yogurt as garnish if you like.
The hardest part of this recipe is peeling the squash. I use a serrated veggie peeler and it works pretty well. After you peel the squash, just do a rough chop and put them in a large stock pot. Pour in the chicken stock and sprinkle the salt on top. Set the pot on the stove over medium high heat and bring it to a boil. Then turn to a high simmer and cook till soft.
When the squash is nearly done, peel and chop your pears and add them to the pot. Once everything is soft (but not mush), add the other ingredients. I grate fresh ginger and nutmeg and add cinnamon and ground cloves. I do this to taste honestly so use your judgement.
Then I get out my handy stick blender and blend away. If you don't have an immersion blender you can use a regular blender and blend it up in batches. Just be sure to remove the little plastic plug in your blender lid and cover it with a dish cloth folded over a number of times. You need air to be able to get in and heat to be able to escape. Be careful not to burn yourself!
Back in the pot add your coconut cream and stir it in. It's ready to eat at any time. I sometimes let it simmer a while if we aren't ready to eat yet. Just don't let it come to a boil again.
Ladle it into bowls and you can add a dollop of creme fresh, sour cream or plain yogurt if you like. I sometimes top it with roasted pumpkin seeds or the roasted seeds I've kept from the butternut squash. You may want to add more salt. I never oversalt my food when I cook so that folks can add the amount they want to fit their taste.
This recipe makes a LOT of soup. So I usually put the leftovers in jars and freeze it or share it with friends. You cannot can this folks, there is not enough acid to keep it shelf stable. There are some recipes out there for use in pressure canners so you can check that out if you do that type of canning.