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Chef Bryant Terry came up with this recipe during a cooking demonstration in Memphis, Tenn. "I went to the market and saw these beautiful squash and juicy pears," he explains. "With some crusty bread, you can actually make a meal out of it."
3 tbsp olive oil
2 leeks, chopped
1 butternut squash, peeled and cut into 1-inch pieces
3 Bartlett pears, peeled, cored, and cut into 1-inch pieces
5 c vegetable stock
14 oz coconut milk
1 tsp thyme, chopped
pumpkin seeds for garnish, optional
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