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Butternut Squash—Bartlett Pear Soup

Vegetarian Times Issue: November 1, 2009   p.60

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.'

Directions

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.

Member Rating: 1111

ingredient list

Serves 6

  • 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 (11/2 lb.)
  • 5 cups low-sodium vegetable broth
  • 1 14-oz. can light coconut milk
  • 1 tsp. chopped fresh thyme
  • Pumpkin seeds for garnish, optional

Nutritional Information

Per :

Calories 264
Protein 3g
Total Fat 13g
Saturated Fat 5g
Carbs 37g
Cholesterol 0mg
Sodium 138mg
Fiber 8g
Sugar 15g
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Comments

By Basia on Dec 26, 2009:
With the Coconut milk, this soup is DEEEEElicious! It's a wonderful twist on the regular old Squash soup I've been making for years!
By M on Jan 12, 2010:
I only had regular veggie broth, so I cut that back to 4 cups (one box) to keep the sodium down. I added salt and pepper to taste when done per the recipe. Still it lacked something for me. So I added a little cumin (not over 1/4 tsp.) at the end and it really brought together this soup for me.
By wesunny on Jan 17, 2010:
ABSOLUTELY Delish! I've been looking for a good butternut squash soup recipe and this one was PERFECT! Even my hubby -who isn't a big pear or butternut squash fan- enjoyed it.
Very easy to make. We will be making this again!
By Ralph on Jan 21, 2010:
try adding a little cinnamon, that made all the difference to get my kids to like it
By Ann R. on Jan 31, 2010:
Outstanding. I am a new to no - meat eating. I have found that the diversity and flavor of this soup very satisfying. It has been six weeks since I have eaten meat and have not missed it at all!
By SV on Feb 05, 2010:
Absolutely delicious. All our guests enjoyed this soup. I added only half the amount of coconut milk to reduce the number of calories and it still tasted wonderfully delicious.
By Anonymous on Mar 09, 2010:
Yummm!!! We loved this dish! Had a side salad and it was so filling!!!
By Cole on Apr 02, 2010:
Wow!!! This soup is knockout! Definitely will be repeating this one on a regular basis.

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