nutritional information

Per 1-cup serving:

  • Calories: 264
  • Protein: 3 g
  • Total Fat: 13 g
  • Saturated Fat: 5 g
  • Carbohydrates: 37 g
  • Cholesterol: 0 mg
  • Sodium: 138 mg
  • Fiber: 8 g
  • Sugar: 15 g
Vegan Gluten-Free

Butternut Squash-Bartlett Pear Soup

Butternut Squash-Bartlett Pear Soup

Serves 6

Chef Bryant Terry came up with this recipe during a cooking demonstration in Memphis, Tenn. "I went to the market and saw these beautiful squash and juicy pears," he explains. "With some crusty bread, you can actually make a meal out of it."
  • 3 Tbs. olive oil
  • 2 medium leeks, white and tender green parts finely chopped (3 cups)
  • 1 small butternut squash, peeled and cut into 1-inch pieces (2 lb.)
  • 3 Bartlett pears, peeled, cored, and cut into 1-inch pieces (1½ lb.)
  • 5 cups low-sodium vegetable broth
  • 1 14-oz. can light coconut milk
  • 1 tsp. chopped fresh thyme
  • Pumpkin seeds for garnish, optional

1. Heat oil in saucepan over medium-low heat. Add leeks, and cook 10 minutes, or until soft, stirring often.

2. Add squash and pears, and sauté 5 minutes. Stir in vegetable 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, and stir in coconut milk. Purée soup in batches in blender or food processor, or use immersion blender in saucepan; blend until smooth. Return soup to saucepan, and stir in thyme. Reheat over medium-low heat 2 to 3 minutes, or until warmed through. Season with salt and white pepper, if desired. Serve garnished with pumpkin seeds, if using.

November 2009

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comments

Great soup! I didn't put the whole can of coconut milk (not low fat) because with only 1/3 in, it was already starting to hide the rest of the delicious flavours! I also added curry (powder and red curry paste), which was a great addition :)

Jess - 2014-10-06 01:36:39

It would be great to know fiber, calorie and far grams. Thank you.

Joan Beavers - 2014-03-14 21:54:30

I have not tried this one but it looks good.

Sally - 2013-11-10 19:44:43

Sounds great!

Mary Idiaquez - 2013-10-17 13:24:33

Mmmmmmm. This was great, Added a bit of cumin, curry and pepper.

Ahl - 2013-03-24 04:02:47

VEGAN but keep the Sodium under 100 m. anything higher isn't worth the time to prepare it -

Sharon - 2012-11-28 20:41:35

Just made this for Thanksgiving. It is awesome! Don't use watered down lite coconut milk. Use the regular coconut milk.

Linda - 2012-11-22 04:09:27

Has anyone tried freezing this decicious soup?

Judie - 2012-10-09 15:44:19

The perfect meal for this queen. I was watching a classic movie online "The Day Time Wife," (1939), which soup was being served for dinner. I love soups garnished with Lacinato Kale, roasted pumpkin seeds, and Butternut squash seeds. Looking, waiting, and wondering about a asparagus soup.

CookingIsANewLifestyle - 2012-08-01 21:23:15

I have been making this for many years I did change it a bit, I used onion instead of leeks, I also used some molasses for sweetner, and I used almond/soy milk at the table. Every time I brought this to dinner everyone raved about it, when I served it to guests I strained it but otherwise I ate it with the pulp at home. This sounds weird but it is wonderful.

Anonymous - 2011-11-28 11:13:48

It was pretty good but we felt like it needed a little something extra.. we did add some cumin, cinnamon, & curry powder. Still could have used something more..hmmm..

Jeanette - 2011-11-22 01:07:09

Mmmmm. If you want many more health benefits from the potentially awesome soup, try blending the ingredients without cooking them first and then warming up to hot (but not boiled). Consider using a small amount of coconut oil (usually in semi-solid form at room temp) rather than the "milk," since that is processed and usually has added sugar. Add shredded coconut and goji berries to the pumpkin seeds for more flavor and color. I do believe that cinnamon and a little ginger (raw blended in or powdered) would also complement (and help digest!). Now, you've got yourself a powerfully nutritious and delicious soup!

Ken - 2011-07-01 11:10:28

Wow! I made it for dinner tonight and received rave reviews. Coupled it with mini veggie pizzas. Plenty filling and delicious. Happy we have leftovers.

Judy - 2011-05-06 00:31:48

Made this soup many times Love Love Love it!!

Jessie - 2010-12-24 12:08:34

I add a couple tablespoons of curry powder to the leeks and it brings the soup to a whole new level! Curry works perfectly w/ the coconut milk!

Allyson - 2010-12-22 10:57:31