Winter Vegetable Soup With Coconut Milk & Pear - Gluten Free Recipes

Ingredients

• 2 mediums firm-ripe Bosc pears, peeled, cored, and cut into 1/2-inch pieces (1-1/4 cups)
• 710 milliliters 1/2-inch-diced butternut squash (from a 2-lb. squash)
• 237 milliliters diced carrot
• 237 milliliters diced parsley root or celery root
• 118 milliliters finely chopped inner celery stalks with leaves
• 1 Tb peeled, minced fresh ginger
• 1 medium clove garlic, finely chopped
• 6 servings Kosher salt and freshly ground black pepper
• 473 milliliters lower-salt chicken broth; more as needed
• 237 milliliters thinly sliced onion
• 237 milliliters diced parsnip
• 237 milliliters thinly sliced Savoy cabbage
• 1 teaspoon fresh thyme leaves; more leaves lightly chopped for garnish
• 237 milliliters diced turnip
• 3 Tbs unsalted butter
• 6 servings 13-1/2- or 14-oz. can coconut milk (do not shake)