You may also like
Categories:Viewed: 62 - Published at: 7 years ago
Ingredients
- 3 Tbs. olive oil
- 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
- 1 14-oz. can light coconut milk
- 1 tsp. chopped fresh thyme
- Pumpkin seeds for garnish, optional
Method
- Heat oil in saucepan over medium-low heat.
- Add leeks, and cook 10 minutes, or until soft, stirring often.
- Add squash and pears, and saute 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.
- 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.
