I Loooove this because it has many flavors that you would not think go well together- but what a surprise. I was so happy it turned out and now has become one of my favorite Soups. I think the coconut milk is the glue to the other flavors and I highly recommend having Pumpkin seeds for the garnish. With a nice crusty bread, you can make it a meal.
Serves 6
3 tbs olive oil
2 med leeks, white and tender green parts finely chopped
1 small butternut squash, peeled and cut into 1-inch cubes
3 Bartlett pears, peeled, cored, and cut into 1-inch pieces
5 cups vegetable broth
1 (14 oz) light coconut milk
1 tsp chopped thyme
Pumpkin seed, for garnish-optional
1. Heat oil in a saucepan over med heat. Add leeks and cook 10 mins until soft.
2. Add squash and pears and saute 5 mins. Stir in vegetable broth and bring to a boil. Reduce heat to med. and add salt to taste. Simmer 20 mins or until squash is fork tender.
3. Remove from heat and stir in coconut milk. Puree soup in bathes in a blender or food processor and blend until smooth. Return soup to sauce pan and stir in thyme. Re-heat over med. heat or until warm and season with salt and pepper. Garnish with pumpkin seeds if you have them. Enjoy!
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