Vt's Butternut Squash-Bartlett Pear Soup |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Sweet and hearty soup adapted from Vegetarian Times magazine. Serve with crusty bread. Ingredients:
3 tablespoons olive oil |
1 medium leek |
1 yellow onion |
1 butternut squash (peeled and cubed into 1-inch pieces) |
3 bartlett pears (with peel, cored, cubed into 1-inch pieces) |
5 cups vegetable broth |
1 teaspoon sea salt |
14 ounces light coconut milk |
1 teaspoon fresh thyme |
1 teaspoon nutmeg |
1/2 teaspoon ginger |
1 tablespoon pumpkin seeds (for garnish) |
Directions:
1. Heat oil in saucepan over medium low heat. Add leek and onion. Cook 10 minutes, stirring often, until tender.
2. 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.
3. 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.
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