Butternut Squash Soup
What an ending to a great season at the Atlanta Botanical Garden! We had a great time mixing it up with the fall abundance in the garden to warm us up while enjoying the cooler autumn air. I love how easy this soup is to put together and ready in less than 20 minutes. Full of good nutrients, this smooth and creamy soup is not only easy to make but you do not need to count any calories because it all from Mother Nature. This is quite a delicious option to consider eating every week if not every day. Cheers! 
Butternut Squash Soup
2 tablespoons coconut oil
1-2 shallots, peeled and sliced
4 cups butternut squash, diced
¼ sea salt
Fresh cracked pepper
2 small ripe pears, peeled and diced
4 cups chicken or vegetable stock
1/2 cup unsweetened coconut milk
½ cup pumpkin seeds, toasted
Fresh thyme
In large sauté pan, heat 2 tablespoons coconut oil over medium high heat. Add shallots, diced squash, sea salt and fresh pepper and cook until squash is soft or for about 10 minutes, stirring occasionally. Add in diced pear for 1 minute before adding 2 cups of stock to pan and cook for additional 2 minutes. Remove from heat and let cool slightly before placing squash mixture in blender with coconut milk and process until smooth. Garnish with toasted pumpkin seeds and fresh thyme to serve.
