Winter Vegetable Soup with Coconut Milk & Pear
Ingredients:
- 1-2 Tbs. olive oil
- 1-1/2 cups thinly sliced onion
- 1 cup medium-diced carrot
- 1 cup medium-diced parsnip
- 1 cup medium-diced turnip
- 1/2 cup finely chopped inner celery stalks with leaves
- 1 cup thinly sliced cabbage
- 1 Tbs. peeled, minced fresh ginger
- 1 tsp. fresh thyme leaves; more leaves lightly chopped for garnish
- 1 medium clove garlic, finely chopped
- Kosher salt and freshly ground black pepper
- 13-1/2- or 14-oz. can coconut milk (do NOT shake)
- 2 cups vegetable broth; more as needed
- 3-1/2 cups 1/2-inch-diced butternut squash (about a two pound squash)
- 2 medium firm-ripe Bosc pears, peeled, cored, and cut into 1/2-inch pieces (1-1/4 cups)
- Heat olive oil, in large soup pot, over medium heat.
- Stir in the onion, carrot, parsnip, turnip, and celery and cook, stirring occasionally, until the vegetables begin to soften, about 8 minutes.
- Stir in the cabbage, ginger, thyme, garlic, 3/4 tsp. salt, and 1/4 tsp. pepper and cook, stirring occasionally, until the cabbage begins to soften, about 3 minutes.
- Scoop 1/4 cup of coconut cream from the top of the can and set it aside in a small bowl at room temperature.
- Add the remaining coconut milk, broth, and the squash and pears to the vegetables.
- Bring the mixture just to a boil over medium heat, stirring to scrape up any browned bits. Reduce the heat to low, cover, and cook at a bare simmer, stirring occasionally, until the squash is very soft, 20 minutes.
- Purée with an immersion blender in the soup pot or in batches in a regular blender.
- Pour the soup through a large coarse strainer set over a large glass measure or bowl. If the soup is too thick, add more veggie broth until thinned to your liking.
- Season to taste with salt and pepper.
- If necessary, reheat the soup in a clean pot.
- Ladle the soup into bowls, drizzle with the reserved coconut cream, and sprinkle with the lightly chopped thyme.