2 tbsp. butter, olive oil or ghee
1 onion, chopped
2 cups vegetable or chicken broth
1 lb. butternut squash, cubed and peeled
2 pears, cubed, sliced and seeded
1 tsp. minced ginger
1/4 tsp sea salt
1/4 tsp. white pepper
1/4 tsp. coriander
1/4 tsp. cinnamon
1 cup milk
parsley, toasted pecans and pear slices can be used as garnish

Warm butter, olive oil or ghee in large pot over medium heat. Add chopped onion and sauté until translucent. Stir in broth, cubed squash, cubed pear and remaining spices. Simmer until squash is tender, around 15 minutes.

Puree mixture in food processor or blender. Return to pot and stir in milk over medium heat.

Garnish if you so choose and enjoy!

Submitted by: Kemiss