Even though I love my spicy Butternut Squash Soup, I’m still curious about other versions, especially the ones that have fruit in them.
Seeing the Butternut Squash-Bartlett Pear Soup from Vegan Soul Kitchen in the latest issue of Vegetarian Times pushed me over the edge and into the kitchen to give it a try.
It’s a much milder, sweeter soup than what I’m used to, but still very good. Preparation and cooking were similar in both recipes. I made a couple of changes as I always seem to do; I didn’t have any coconut milk handy so I used soy milk instead.
I also didn’t have any pumpkin seeds for the garnish and so I cut up an extra piece of pear to sprinkle on top. It worked out well – adding a bit more of the pear taste and a crunch to the soup.
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I like less sweet as well but I really want to get this book.
dreaminitvegan – Me too. It’s a great cookbook, I’ve liked everything I’ve made out of it so far. :-)
Yum, I have that book, I’ll have to give it a try!
That looks delicious!!