Vt's Butternut Squash-Bartlett Pear Soup

READY IN: 45mins
Recipe by ladyroseofrohan

Sweet and hearty soup adapted from Vegetarian Times magazine. Serve with crusty bread.

Top Review by hideaway

Lovely soup. Just used half a can of coconut milk and didn't have leeks. Won't use pumpkin seeds next time as we didn't think they "worked" in this soup. But I'll sure make it again.

Ingredients Nutrition


  1. Heat oil in saucepan over medium low heat. Add leek and onion. Cook 10 minutes, stirring often, until tender.
  2. Add squash and pears. Saute 5 minutes. Add vegetable broth and bring to a boil. Reduce heat to low, add salt, and simmer 20 minutes, or until squash is tender.
  3. Remove from heat, stir in coconut milk. Puree soup in batches in a blender or food processor until smooth. Return to saucepan and stir in thyme. Reheat over medium heat 2-3 minutes. Garnish with sumpkin seeds.

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