"Sweet and hearty soup adapted from Vegetarian Times magazine. Serve with crusty bread."
( peeled and cubed into 1-inch pieces)
( with peel, cored, cubed into 1-inch pieces)
light coconut milk
( for garnish)
Heat oil in saucepan over medium low heat. Add leek and onion. Cook 10 minutes, stirring often, until tender.
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.
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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Vt's Butternut Squash-Bartlett Pear Soup (cont.)