1 cup canned coconut milk (or another plant-based milk for extra creaminess)
Optional toppings: pumpkin seeds, fresh thyme, or a swirl of coconut cream
Instructions
Preheat your oven to 400°F (200°C).
Place the cubed butternut squash on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Toss to coat.
Roast for 25-30 minutes, or until the squash is tender and slightly caramelized.
While the squash roasts, heat the remaining olive oil in a large pot over medium heat.
Add the onion and cook for 5-7 minutes, or until soft and translucent.
Stir in the garlic, cinnamon, and nutmeg, and cook for another minute until fragrant.
Add the diced pear to the pot, followed by the roasted butternut squash.
Pour in 3 cups of vegetable broth, bringing the mixture to a simmer. Cook for 10-15 minutes to allow the flavors to blend.
Use an immersion blender to puree the soup until smooth and creamy. If using a standard blender, allow the soup to cool slightly before blending in batches.
Add the coconut milk for extra creaminess, stirring until fully incorporated. If the soup is too thick, add an extra cup of vegetable broth.
Taste the soup, adding salt and pepper as needed. Adjust the spices to your preference.
Serve warm, garnished with optional toppings like pumpkin seeds, fresh thyme, or a swirl of coconut cream.