Recipe: Butternut Squash and Pear Soup

from the Co-op archives

 

3 tbsp. olive oil

2 medium leeks, white and tender green parts finely chopped

1 small butternut squash, peeled and cut into 1 inch pieces

3 pears, peeled, cored and cut into 1 inch pieces

5 cups vegetable broth

1 14 oz can light coconut milk

1 tsp chopped fresh thyme

Pumpkin seeds for garnish, optional

 

1.  Heat oil in saucepan over medium-low heat.  Add leeks, and cook 10 minutes , or until soft, stirring often.

2.  Add squash and pears and sauté 5 minutes.  Stir in vegetable broth and bring to a boil.  Reduce heat to medium-low, and add salt if desired.  Simmer 20 minutes, or until squash is fot tender.

3.  Remove from heat, and stir in coconut milk.  Puree soup in batches in blender or food processor, or use immersion blender in saucepan; blend until smooth.  Return soup to saucepan, and stir in thyme.  Reheat over medium-low heat 2 to 3 minutes, or until warmed through.  Season with salt and white pepper if desired.  Serve garnished with pumpkin seeds if using.

 

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