Butternut Squash, Ginger and Pear Soup

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Today is Thanksgiving Day in Canada! I made big turkey dinner for my family last night and then we watched the Blue Jays’ baseball game together. It was fun family time and the Blue Jays won, so we had much to celebrate.

Many people take a moment on Thanksgiving Day to mention all of the things that they are thankful for. I have a long list of family and friends who make my life special and I hope they know who they are. I also have a passion for photography and food, and the joy that sharing those passions brings me. I am thankful for those blessings every day, not just today.

One of my blog followers asked me to feature a fall soup so I tried out this vegan version of Butternut Squash, Ginger and Pear soup. It is a compilation of a few recipes. I really like the complex flavour that adding coconut milk adds to the recipe. The consistency is lighter than other butternut squash soups that I have made but, it is still packed with flavour.

I hope you enjoy the soup. Happy Thanksgiving to my Canadian readers!

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Butternut Squash, Ginger and Pear Soup

Makes 8 servings

Ingredients:

2 tbsp. extra virgin olive oil

Salt and pepper

1 medium butternut squash, peeled and cut into 1 inch pieces

2 medium leeks, finely chopped

2 tbsp. fresh ginger, minced finely

6 pears, peeled, cored and cut into 1 inch pieces

6 cups low sodium vegetable broth

1 cup coconut milk

Fresh thyme sprigs and pumpkin seeds for garnish (optional)

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Directions:

In a large saucepan heat oil over medium heat. Add the leeks and ginger and sauté until tender, stirring often, about 10 minutes.

Add the squash and pears and continue to cook another 5 minutes. Season with salt and pepper.

Add vegetable broth and bring to a boil. Reduce heat and simmer for 25-30 minutes until squash is tender.

Remove from heat and add coconut milk. Puree the soup in a blender in batches and serve with your choice of garnish.

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