Tuesday, November 6, 2012
Election Day Comfort
Butternut Squash-Bartlett Pear Soup
3 T Olive Oil
2 medium leaks, white and tender green parts finely chopped, about 3 C
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 C low sodium veggie or chicken broth
1 14 oz. can light coconut milk
1 t chopped fresh thyme
Toasted pumpkin seeds for garnish, optional
1. Heat oil in saucepan over medium heat, add leaks and cook 10 minutes, or until soft, stirring often.
2. Add squash and pears, sauté 5 minutes. Stir in 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, stir in coconut milk. Puree soup in batches in blender or food processor and blend until smooth. Return soup to pan and stir in thyme.
Reheat over medium-low heat 2-3 minutes until warmed though. Season with salt and pepper if desired. Serve with pumpkin seeds.
from Chef Terry Bryant of Vegetarian Times