• Dr. Kristen Mitteness

Butternut Squash and Pear Soup

Updated: Dec 24, 2018

Warm up with this delicious soup this fall. The recipe comes from my cookbook, The Ancestral Kitchen and was featured in my November newsletter. Get recipes like this in your inbox each month by clicking here.


1 butternut squash, cubed (but really, any type of squash will be delicious)

2 pears, cubed

1 onion, chopped

2 cloves of garlic

6 cups bone broth

1 cup coconut milk

1 T Cinnamon

1 t Nutmeg

Olive oil

3 T coconut oil

Place cubed squash and pears in a roasting pan, drizzle with olive oil (or fat of choice), cinnamon and nutmeg. Roast in the oven at 350F for 30-40 minutes or until tender. Place coconut oil in a soup pan on the stove over medium heat. Add onion and garlic and sauté until translucent. Add chicken broth, squash and pears. Bring to a simmer and turn stove off. Add coconut milk and stir. Once cooled, blend the soup in a food processor or blender. Can be served warm or cold.

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Dr. Kristen Mitteness

Lifemark Nature Park Way

76 Nature Park Way

Winnipeg, MB R3P 0X8


Tel: 204-478-6480


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