Vt's Butternut Squash-Bartlett Pear Soup
photo by AcadiaTwo
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
6
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
- 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.
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Reviews
-
Amazingly delicious soup! I love the flavors! I ended up using regular coconut milk as I couldn't find the light version. This recipe makes such a hearty soup for the day before a snow storm. I think the secret ingredient is definitely the coconut. Thanks for posting! Made for Healthy Choices Tag Game 2013!
RECIPE SUBMITTED BY
International Human Rights Consultant, vegetarian, yogi, world traveler.