Still on my vegan fast and enjoying some delicious meals! My latest soup was inspired by Bryant Terry and his book “Vegan Soul Kitchen”. I had the pleasure of meeting this incredibly talented chef this past summer. He is all about fresh, whole, best-quality, healthy ingredients….he is like my vegan twin, love him!
I slightly modified his recipe for the Butternut Squash-Bartlett Pear Soup. I love love love Butternut Squash, but I decided to give acorn squash a try for this recipe..mainly because I ate all the butternut squash the day before in a tasty mash 
Acorn Squash and Pear Soup
3 Tablespoons extra-virgin olive oil
2 medium leeks* (white and tender green parts) chopped finely
2 acorn squash, peeled & seeded and cut into 1-inch pieces (seeds reserved)
3 Bartlett Pears peeled & chopped into roughly 1-inch pieces
5 cups of vegetable stock
sea salt
1 14-ounce can coconut milk*
2 sprigs thyme
freshly ground white pepper
roasted acorn squash seeds, for garnish*
In a medium-size saucepan over medium-low heat, warm the olive oil. Add the leeks and cook, stirring often, until they are soft, 8 to 10 minutes.
Add the squash and pears and cook for 5 minutes. Add the stock and bring to a boil. Lower the heat, add 1/2 teaspoon salt, and simmer, stirring often, until the squash is fork tender, about 20 minutes.
Stir in the coconut milk, then puree the soup in batches in an upright blender (or with an immersion blender or food processor). add the soup back to the saucepan, add the thyme, and warm over medium-low heat for a few minutes. Season with white pepper and salt to taste. Served garnished with roasted squash seeds. YUM!
Roasting Squash Seeds
Rinse thoroughly in colander to remove any excess squash. Once clean, spread out in an even layer on a cookie sheet and allow to dry. Seeds can be patted dry, but roast much better when they are completely dry.
Preheat oven to 275 degrees. Toss dry squash seeds with salt and olive oil and place in a single layer onto cookie sheet lined with aluminum foil. Place in oven and bake for 15-20 minutes or until seeds are golden brown.
Tips
* Cleaning Leeks – The soil is constantly piled up around the base of the leek to encourage a long, thin, white base. This growing method makes them a dirt magnet, so cleaning them thoroughly is extremely important. Slice and chop then soak in a bowl of cold water. Swish them in the water to remove dirt, drain, refill bowl, and swish again until no more dirt is released. Drain and dry.
*Coconut Milk – because my fast includes abstaining from dairy products, coconut milk serves as an excellent creamy substitute to heavy cream. It is still very creamy and extra flavorful. Also great substitute in desserts like cakes, pies & rice puddings
