Vt's Butternut Squash Bartlett Pear Soup
Sweet and hearty soup adapted from vegetarian times magazine. Serve with crusty bread.
Steps
Heat oil in saucepan over medium low heat.
Add leek and onion.
Cook 10 minutes , stirring often , until tender.
Add squash and pears.
Saute 5 minutes.
Add vegetable broth and bring to a boil.
Reduce heat to low , add salt , and simmer 20 minutes , or until squash is tender.
Remove from heat , stir in coconut milk.
Puree soup in batches in a blender or food processor until smooth.
Return to saucepan and stir in thyme.
Reheat over medium heat 2-3 minutes.
Garnish with sumpkin seeds.
Ingredients
olive oil, leek, yellow onion, butternut squash, bartlett pears, vegetable broth, sea salt, light coconut milk, fresh thyme, nutmeg, ginger, pumpkin seeds