Butternut Squash and Pear Soup

Fall into Winter. The CSA box is delivering lots of apples, baby bok choy, butternut squash, and leeks. So we are eating with the seasons.

In October,  I found some of this soup in our deep freezer. It was quite good. The different sweetnesses definitely marry over time. The coconut milk adds a nice silkiness.

Since I had the ingredients on hand, I decided to make the soup again tonight fresh. I might try to roast the butternut squash next time to see if that adds another layer of flavor.

It was still quite tasty. The butternut squash flavored is tempered with a little sweetness from the pears. The coconut milk adds its own dimension. A good one for cold fall and winter dinners.

Butternut Squash and Pear Soup

Ingredients:

• Olive oil - 3 Tbsp.
• Butternut squash - 1 medium or 2 small - peeled, seeded, and chopped into 1 inch blocks
• Leeks - 1 large or 2 medium, white and tender green parts chopped
• Bartlett pears - 2 or 3 ripe pears, peeled, cored and cut into 1 inch blocks
• Broth - 5 cups
• Coconut milk - 1 14 oz. can of light coconut milk
• Garnish: Dried chives or roasted pumpkin seeds or be creative
• Salt and white pepper to taste

Preparation:

• Heat olive oil over medium low heat. Add chopped leeks and cook, stirring often, about 10 minutes.
• Prepare butternut squash and pears and add to leeks. Saute for 5 minutes.
• Add broth and bring to a boil.
• Lower heat to medium-low and simmer until squash is fork tender (minimum 20 minutes).
• Using an immersion blender or standard blender, puree the soup.
• Season with salt and white pepper.
• Add coconut milk.
• Cook down to desired consistency.
• Garnish and plate.

Serve with some crusty, high quality bread with either butter or olive oil.

Original inspiration:
http://www.vegetariantimes.com/recipe/butternut-squash-bartlett-pear-soup/