Creamy Butternut Squash, Pear and Cranberry Soup with Crispy Kale
Ingredients
Instructions
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1Heat oil in a medium pot over medium high heat. Add leeks and cook for 3 minutes until tender. Add fennel, squash, pear and cranberries. Stir to coat with oil and fennel. Add coconut milk and water and bring to a boil. Lower to a simmer and let cook, covered, for 15 minutes or until vegetables are cooked through and tender.
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2Transfer soup to a blender and puree, seasoning with salt and pepper. You might have to do this in batches, depending on the size of your blender. Serve garnished with reserved coconut milk (optional) and crispy kale (recipe below).
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3Preheat oven to 400°F (200° C).
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4Place kale onto a parchment paper-covered baking tray. Drizzle with olive oil and maple syrup, add nutritional yeast, salt and pepper and mix thoroughly with your hands.
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5Place into the oven for 7-9 minutes, until crispy. Kale can burn very fast, so take care not to burn and watch it closely.
We’ve got a little upgrade on classic creamy butternut squash soup for you today. This one still has plenty of butternut squash for its creaminess and ochre hues, but with the addition of leeks, pear and cranberries. Leeks contribute a savoriness, while the pear gives a bit of sweetness, and the cranberries bring a subtle sour note. There’s also an addition of fennel seed, for its subtle anise flavor and digestive aid properties (useful during a big holiday meal). When cooked in coconut milk and pureed together, the vegetables make for a delicious whole, more interesting in flavor than your classic butternut soup, but still very familiar, comforting and soul-warming. This soup would make for a great starter to a Thanksgiving/holiday meal, guaranteed to be a crowd pleaser.
There are some links after the jump, enjoy your Sunday :)
How the Brain Powers Placebos, False Memories and Healing
The New York Times interviews Frank Ocean
Let It Go 30 Minute Yoga Routine – been loving this super slow, super relaxing yoga routine with Tara Stiles lately
Zadie Smith’s Brexit Diary
Ana Kraš: Ikebana Albums – a book I’d love to own
Millennials are Drinking The World’s Coffee Supply Dry
for the soup
- 2 tablespoons olive oil or neutral coconut oil
- 2 leeks, white and light green parts only - sliced
- 1 tablespoon fennel seeds
- 1 medium butternut squash or 2 honey nut squash - cubed
- 1 pear - cored and cubed
- 1 cup cranberries - thawed if frozen
- 1 13.5oz can light Thai coconut milk - optionally reserve some for garnish
- ¾ cup water
- sea salt
- freshly ground black pepper
for the crispy kale
- 1 small bunch kale - leaves torn into bite-sized pieces
- 1-2 tablespoons olive oil
- 1 teaspoon maple syrup
- 1-2 tablespoons nutritional yeast
- sea salt
- freshly ground black pepper
to make the soup
- Heat oil in a medium pot over medium high heat. Add leeks and cook for 3 minutes until tender. Add fennel, squash, pear and cranberries. Stir to coat with oil and fennel. Add coconut milk and water and bring to a boil. Lower to a simmer and let cook, covered, for 15 minutes or until vegetables are cooked through and tender.
- Transfer soup to a blender and puree, seasoning with salt and pepper. You might have to do this in batches, depending on the size of your blender. Serve garnished with reserved coconut milk (optional) and crispy kale (recipe below).
to make the crispy kale
- Preheat oven to 400°F (200° C).
- Place kale onto a parchment paper-covered baking tray. Drizzle with olive oil and maple syrup, add nutritional yeast, salt and pepper and mix thoroughly with your hands.
- Place into the oven for 7-9 minutes, until crispy. Kale can burn very fast, so take care not to burn and watch it closely.
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