Butternut Squash-Bartlett Pear Soup
This delicious soup is made from butternut squash and pears. This vegan and gluten free soup is garnished with fresh thyme, parsley and pumpkin seeds for spectacular taste.
Ingredients
- 3 tbsp. olive oil
- 2 medium leeks green top removed, finely chopped, 3 cups
- 1 small butternut squash baked, peeled, and seeds removed (2 lb.)
- 3 bartlett pears unpeeled, cored, and cut into small dice (1½ lb.)
- 32 oz. ctn. low-sodium vegetable broth
- 3 cups almond or coconut milk
- 1 tbsp. fresh thyme chopped
- toasted pumpkin seeds for garnish, if desired
- 1 tsp. Pink Himalayan sea salt and a pinch of pepper or white pepper if desired
- thyme for garnish
Instructions
- Heat oil in saucepan over medium-low heat.
- Add leeks, and cook 10 minutes, or until soft, stirring often.
- Add pears, and sauté 5 minutes.
- Cut cooked butternut squash in large chunks and add to mixture in stock pot.
- Heat through a few minutes.
- Stir in vegetable broth, and bring to a boil.
- Reduce heat to medium-low.
- Add salt and pepper if desired.
- Simmer 5-10 minutes, or until squash is heated through.
- Meanwhile, place pumpkin seeds on a cookie sheet and toast in oven for 10-15 minutes.
- The seeds will start popping and become lightly browned.
- Remove from oven and set aside for garnish.
- Remove saucepan from heat, and stir in almond or coconut milk.
- Purée soup in batches in blender or food processor, or use immersion blender in saucepan; blend until smooth.
- Remove thyme leaves from stems and dice fine.
- Stir thyme into soup mixture.
- Reheat over medium-low heat 2 to 3 minutes, or until warmed through.
- Season with salt and pepper, if desired.
- Serve garnished with toasted pumpkin seeds, fresh thyme, and parsley.
Notes
NOTE: Preparation time does not include time required to bake butternut squash.
NOTE: Preparation time does not include time required to roast pumpkin seeds.
NOTE: Although the pictures don't reflect it, I prefer to purchase pumpkin seeds already shelled.
Recipe adapted from Chef Bryant Terry, Vegetarian Times.
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