Butternut Squash and Pear Soup

Ingredients

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 tablespoon cinnamon
1 teaspoon nutmeg
Olive oil
3 tablespoons coconut oil

Instructions

Place cubed squash and pears in a roasting pan and drizzle with olive oil (or fat of choice), cinnamon, and nutmeg.
Roast in the oven at 350° F 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.

Reprinted from www.drkristenchiro.com.

ABOUT THE AUTHOR

Kristen Mitteness, DC, earned her doctorate in chiropractic from Northwestern Health Sciences University in Bloomington, Minnesota, and is the sixth chiropractor in her family. She grew up in small-town Minnesota, ran NCAA division II track and field in college, and moved to Winnipeg in 2011, earning permanent residency in 2013. Dr. Mitteness has additional training in prenatal, pediatric, and occupational health. She opened a chiropractic clinic called White Horse Family Wellness in 2025 with Dr. Caitlin Reimer in Headingley, MB. For more information, see drkristenchiro.com; her clinic website is at whitehorsefamilywellness.com.