Active Time: 20 mins
Total Time: 45 mins
VEGAN Butternut Squash and Pear Soup
Serves 4-6
1 medium-sized butternut squash
1/2 cup sliced leeks
1 bartlett pear, peeled, seeded, and cubed
1 tsp curry powder
1 tsp powdered ginger or fresh ginger
1/2 tsp cinnamon
4 good turns on the black pepper mill
sea salt to taste
2 cups vegetable broth
1/2 cup almond milk
optional pomegranate seeds for garnish
1. Quarter and seed the squash and rub with coconut oil, salt and pepper then roast at 400 degrees until soft, about 30-40 minutes. Let cool and scoop out the flesh. (You can do this up to 3 days ahead of time.)
2. Saute the leeks and pear until very soft, about 5 minutes. Add the curry, cinnamon, and ginger and let them toast for a minute, then add the squash. Saute for another 5 minutes. Now, Add the vegetable broth and let it all simmer for another 20 minutes.
3. Puree the soup with an immersion blender or in a blender (but be careful to do it in small batches...splattering liquids are HOT!) Add the almond milk and stir.
4. Feel free to garnish with pomegranate seeds and a little more almond milk.
