Butternut Squash & Bartlett Pear Soup

Every Tuesday we will post a yummy vegan recipe!  Today's recipe is from Vegetarian Times Nov/Dec 09.  On a cold day, this soup sounds yummy!

Butternut Squash & Bartlett Pear Soup

Ingredients:

3 Tbs. olive oil

2 medium leeks, white and tender green parts finely chopped

1 small buternut squash, peeled and cut into 1" pieces

3 Bartlett Pears, peeled, cored and cut ionto 1" pieces
5 cups low-sodium vegetable broth
1-14oz. can light coconut milk

1 tsp. chopped fresh thyme

Directions:

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 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.

3.  Remove from heat, and stir in coconut milk.  Puree soup in batches in blender or food processor;  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.