Winter Vegetable Soup With Coconut Milk & Pear

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Fine Cooking
Nutrition per serving    (USDA % daily values)
CAL
305
FAT
66%
CHOL
8%
SOD
7%

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Ingredients for 6 servings

Kosher salt and freshly ground black pepper

1/2 cup finely chopped inner celery stalks with leaves

1 cup medium-diced turnip

1 cup medium-diced carrot

1 Tbs. peeled, minced fresh ginger

1 tsp. fresh thyme leaves; more leaves lightly chopped for garnish

2 cups lower-salt chicken broth; more as needed

3 Tbs. unsalted butter

1 cup medium-diced parsley root or celery root

1 cup medium-diced parsnip

3-1/2 cups 1/2-inch-diced butternut squash (from a 2-lb. squash)

2 medium firm-ripe Bosc pears, peeled, cored, and cut into 1/2-inch pieces (1-1/4 cups)

1 medium clove garlic, finely chopped

1-1/2 cups thinly sliced onion

13-1/2- or 14-oz. can coconut milk (do not shake)

1 cup thinly sliced Savoy cabbage

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