Butternut Squash Soup . . .

The *stars* of this soup are butternut squash, sweet potatoes and pears.
It will be pureed, so finely chop the vegetables and pears.


Ingredients


* 3 leeks, white and light green parts only, chopped, 2 cups

* 2 pounds butternut squash, peeled, seeded, and chopped

* 1 pound fresh sweet potatoes, peeled and chopped

* 2 pears, peeled, cored, and chopped

* 1 medium parsnip finely chopped

* 2 carrots, chopped, 1/2 cup

* 1 teaspoon chopped fresh thyme

* 1/8 teaspoon ground nutmeg

* 4 cups lower-sodium, fat-free soup stock

* 1/2 cup light cream

* 1/4 teaspoon salt substitute  (remember the Organic 21 herb seasoning from Costco?)

* 1/8 teaspoon ground Szechuan pepper



Directions

   Heat a large saucepan over medium-high heat. , 5 to 6 minutes.
   Stir in the leeks and cook until they start to soften, 2 to 3 minutes.
   Add the squash, sweet potatoes, half of the pears, the carrots, and thyme; cook, stirring occasionally, until the vegetables are slightly softened, about 9 to 10 minutes.
   Stir in the nutmeg and cook for 30 seconds.
   Pour in the broth; bring to a boil, reduce the heat to medium-low, cover, and simmer until the vegetables are tender, about 30 minutes.

   Remove the pan from the stove and cool for 10 minutes.  You may want to divide the volume of soup into 2 containers to help with its cooling.

  Transfer the soup, in small batches, to a blender and puree.
  Return the soup to the saucepan over medium heat.
  Stir in the cream, salt substitute, and pepper and heat until hot, 1 to 2 minutes.
  Divide the soup among 8 bowls and garnish each with some of the remaining pear.



I've adapted this recipe from one published by Organic Gardening Magazine.