Vt's Butternut Squash-Bartlett Pear Soup

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

• Ready In: 45 mins
• Serves: 6

Ingredients

• 3  tablespoons olive oil
• 1  medium leek
• 1  yellow onion
• 1  butternut squash (peeled and cubed into 1-inch pieces)
• 3  bartlett pears (with peel, cored, cubed into 1-inch pieces)
• 5  cups vegetable broth
• 1  teaspoon sea salt
• 14  ounces light coconut milk
• 1  teaspoon fresh thyme
• 1  teaspoon nutmeg
• 1⁄2 teaspoon ginger
• 1  tablespoon  pumpkin seeds (for garnish)

Directions

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.