Squash and Coconut Soup (Dairy, Gluten/Grain and Refined Sugar Free)

This is soup is a favourite of mine.  It is easy to make and I love the flavour combinations.  I like to use a roasted squash but I am sure canned squash would work as well.  My favourite is a Kabocha squash (Japanese pumpkin) as it has a smooth texture and is one of the sweetest.  I have used a butternut squash as well with excellent results.

Ingredients

• 1 tablespoon olive oil
• 1 diced red onion
• 1 roasted squash* (approximately 2-2.5 cups)
• 2 carrots
• 2 peeled and diced pears
• 4 cups chicken or vegetable broth
• 1/2 cup coconut milk/cream

Directions

1. In a medium size pot heat oil.
2. Cook onions until translucent (approximately 5 minutes.)
3. Add carrots, broth, pears and coconut milk.
4. Cook approximately 12-15 minutes until carrots are tender.
5. Add squash and cook another 5 minutes until fully heated.
6. Using a blender, purée until smooth. 

* to roast a squash simply poke holes in  squash with a knife.  Place in a oven safe dish and roast at 400F for 1 hour.