I made this Squash and Pear Soup last night for dinner (and plan to have the leftovers this evening while answering the door for trick-or-treaters). It's incredibly easy and delicious!
A few modifications, based on what I had in my pantry and fridge:
1. I used chopped onion instead of leeks.
2. I used unfiltered apple juice instead of pear juice.
3. I defrosted the squash (Cascadian Farm organic frozen squash puree) in my microwave, 2 minutes per packet.
4. After step 3, I omitted the evaporated skim milk and instead added a whole can of coconut milk (again, what I had in my pantry and because I LOVE coconut milk), plus a pound of peeled and deveined raw shrimp. After heating through for about 4 minutes to cook the shrimp, I added 1/3 cup of chopped green onions.
YUM. Served with a salad with blue cheese, avocado, and red onion slivers, with balsamic dressing. The whole dinner took about 45 minutes to make from start to finish.