2 medium leeks, white and tender green parts finely chopped (3 cups)
1 small butternut squash, peeled and cut into 1-inch pieces (2 lb.)
3 Bartlett pears, peeled, cored, and cut into 1-inch pieces (1-1/2 lb.)
5 cups low-sodium vegetable broth
14-oz. can light coconut milk
1 tsp. chopped fresh thyme
Pumpkin seeds for garnish, optional
Instructions
Heat oil in saucepan over medium-low heat. Add leeks, and cook 10 minutes, or until soft, stirring often.
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 fork-tender.
Remove from heat, and stir in coconut milk. Purée 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.
Originally Submitted
8/11/2010
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You can add this Butternut Squash—Bartlett Pear Soup recipe to your own private DesktopCookbook.