This is one of my favorite variations of butternut squash bisque.

INGREDIENTS:

• 1 Butternut squash sliced and deseeded
• 1 Bosc Pear (I’ve used green ones but the hard brown ones are better)
• 1 TBS of grated ginger (fresh or freeze dried is best here)
• 1 Onion Diced
• 1 TBS Butter
• Optional Garlic or Cayenne to add some kick
• 4 Cups of Chicken bone broth or vegetable broth
• 1/2 cup of cream or half and half
• Salt and/or pepper to taste
• Pinch of cinnamon

PREPARE:

1. Saute the onions in butter in a large stock pot or pan.
2. After 3-4 minutes toss in the squash and pear and stir until starts to soften a little.
3. Stir in ginger for about a minute until fragrant.
4. Add broth and simmer until everything is soft.
5. Blend or stick blend until smooth.
6. Toss in a little cream or half and half or coconut milk.
7. Salt and pepper to taste and enjoy.