This sweet butternut squash and pear soup is so delicious!
Made with a combination of fresh organic vegetables, fresh pears and coconut milk, it’s an absolute treat.
Prep time: 10 minutes
Cooking time: 45 minutes
Serves 2
3 tbsp 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
3 pears, peeled, cored, and cut into 1-inch pieces
5 cups miso bouillon
Sea salt
1 14-oz. can organic coconut milk
1 tsp chopped fresh thyme
Toasted pumpkin seeds for garnish, optional
This sweet butternut squash and pear soup is so delicious!
Made with a combination of fresh organic vegetables, fresh pears and coconut milk, it’s an absolute treat.
Prep time: 10 minutes
Cooking time: 45 minutes
Serves 2
1. Heat the oil in a saucepan over medium-low heat. Add leeks, and cook for 10 minutes, or until soft, stirring often. Add squash and pears, and sauté for 5 minutes.
2. Stir in the bouillon, and bring to a boil. Reduce heat to medium-low, and add salt, if desired.
3. Simmer 20 minutes, or until squash is fork-tender. Remove from heat, and stir in coconut milk. Purée the soup in a blender or food processor, blend until smooth.
4. Return soup to saucepan, and stir in thyme. Reheat over medium-low heat for 2 to 3 minutes, or until warmed through. Serve garnished with pumpkin seeds.
Why not try this creamy cauliflower soup too?
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