Butternut Squash-Bartlett Pear Soup

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

1. Heat oil in saucepan over medium-low heat.
2. Add leeks, and cook 10 minutes, or until soft, stirring often.
3. Add squash and pears, and saute 5 minutes.
4. Stir in vegetable broth, and bring to a boil.
5. Reduce heat to medium-low, and add salt, if desired.
6. Simmer 20 minutes, or until squash is fork-tender.
7. Remove from heat, and stir in coconut milk.
8. Puree soup in batches in blender or food processor, or use immersion blender in saucepan; blend until smooth.
9. Return soup to saucepan, and stir in thyme.
10. Reheat over medium-low heat 2 to 3 minutes, or until warmed through.
11. Season with salt and white pepper, if desired.
12. Serve garnished with pumpkin seeds, if using.

olive oil, leeks, butternut squash, bartlett, vegetable broth, light coconut milk, thyme

Taken from www.vegetariantimes.com/recipe/butternut-squash-bartlett-pear-soup/ (may not work)