Creamy Butternut Squash, Pear and Cranberry Soup
Serves: 4-6
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
  1. 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.
  2. 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
  1. Preheat oven to 400°F (200° C).
  2. 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.
  3. 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.
Recipe by Golubka Kitchen at