Tonight’s dish is the delicious product of combining squash, pear, and coconut flavors. Sounds dreamy, right? And it really is! You’ll be in veg heaven when you indulge in this one, folks (plus warm and cozy).
Butternut squash and pear soup
This concoction is an adapted version of a recipe I found in the Vegetarian Times. Anyone else read their fabulous magazine?
3 tablespoons coconut oil
2 leeks, white and green parts should be finely chopped until you have 3 cups worth
1 butternut squash, peeled and sliced into about 1/2 – 1 inch pieces
4 small pears, peeled and cut into 1 inch pieces
5 cups low-sodium vegetable stock
1 3/4 cup unsweetened coconut milk
1 teaspoon fresh thyme
Sea salt to taste
Heat coconut oil in a large saucepan over medium heat and add in leeks. Saute them for about 10 minutes, stirring occasionally. Add in the squash and pears and continue to cook for another 10 minutes.
Next, pour in the vegetable broth and bring mixture to a boil. Reduce heat and simmer for 20-30 minutes or until squash is tender. Sprinkle in some sea salt. Remove soup from heat and pour in the coconut milk. Whip out your blender or food processor and puree the mixture in batches. I did about 3 rounds. Make sure not to fill it up too high– it’s dangerously hot and could splash out. Once everything has all been blended, pour back into the saucepan and reheat.
It’s about time for the thyme. Stir that in!
Garnish with pumpkin seeds and serve it nice and hot 🙂
Enjoy your weeks!