Bacchus Books & Cafe’s Butternut Squash and Pear Soup

by Suzanne Heron.

Bring 6 cups good vegetable stock to boil and add 1” ginger, peeled & diced, 1 cinnamon stick broken in half, and 1 each butternut squash and sweet potato, peeled and cubed. Meanwhile sauté 1 chopped onion in 1 Tbsp oil over medium for 5 min. Add 1-2 pears, peeled and sliced, and ¼ cup white wine. Cook 5 min. Add to stock and simmer 30 min, until vegetables are tender. Add 1 can coconut milk. Remove from heat, remove cinnamon, and purée with an immersion blender. Season to taste with salt & pepper, and ENJOY!

Chef Niki Dussaault, Bacchus Books & Cafe, 409 9th Ave N, Golden, 250-344-5600. Chef Niki cares for her extended family of customers with super-healthy and delicious food.