Fennel, Pear & Squash Soup

If you like squash soup, you'll probably like this.
If you want a new way to make squash soup, you'll probably love this.

From "Meet the Coup Cooks" by Tabitha Archer and Dalia Kohen.

1 small fennel bulb, thinly sliced with green tops removed

3 shallots, peeled and minced

1 1/2 tablespoons olive oil

2 pears, peeled cored and cubed

5 cups stock

1" piece of ginger

1 1/2 teaspoon cinnamon

2 medium acorn squash (I used 1 large butternut)

1/2 cup coconut milk

salt and pepper to taste

Saute fennel and shallots in a pan with tablespoon of oil, until lightly browned.
Add remaining oil to pan with pear and saute for 1-2 minutes, then remove from heat.
In a pot combine squash, stock, ginger, and cinnamon. Bring to a boil then reduce to a simmer.
When squash is almost cooked, add pear and fennel mixture, coconut milk, salt and pepper.
Remove from heat and blend until smooth.
Garnish with green tops from fennel before serving.