Butternut squash soup with pear and coconut milk

Ingredients for 6 servings:

• 2 medium-sized butternut squash
• 4 m.-sized pear(s)
• 2 m.-sized potatoes
• 1 m.-sized apple, e.g. Jonagold
• 1 m.-sized onion(s)
• 2 cloves garlic
• 700 ml vegetable stock
• 400 ml coconut milk
• 100 ml white wine
• 2 tbsp olive oil
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 pinch(s) cinnamon powder
• ½ vanilla pod(s)
• Pinch(s) of salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Peel the pumpkin and potatoes and cut into large cubes. Peel and dice the pears, apple, onion, and garlic. Sauté the onion and garlic in the oil until translucent, then add the pumpkin and potato cubes to the pot and sauté briefly. Deglaze with the white wine and add the stock. Now add the pear and apple pieces. Split the vanilla pod lengthwise and scrape out the seeds using the tip of a knife. Add the cumin, coriander, vanilla pod, and seeds to the pot. Simmer over medium heat with the lid closed for about 20 minutes. Now fish out the vanilla pod from the pot and purée the mixture finely. Stir in the coconut milk and season with salt and pepper to taste. If you like it a little spicier, you can add some chili to the soup.