This is a fabulous vegan soup, elegant, creamy and delicately sweet. The Asian pears and coconut milk form an exquisite complement to the floral notes of this wonderful heirloom squash. To retain the full flavor of the squash, rinse it and bake it whole at 350 degrees until tender (about an hour and fifteen minutes depending on size.)

Serves 6 to 8

6 cups cooked flesh of Musque de Provence (Windrose Farm)

3 cups 20^th Century Asian Pears (Rieger’s Penryn Orchard Specialties)

1 ¼ cup chopped onion

Handful celeriac leaves (optional)

1 can Mae Ploy coconut milk

½ cup water

2 Tbs. vegetable oil

½ tsp salt

½ tsp ground white pepper

Peel, core and dice the pears. Sauté the chopped onion and pears in the oil over medium heat until translucent but not browned. Add the celeriac leaves and sauté for another minute. Stir in the cooked Musque squash, coconut milk, water, salt and pepper. Cook over gentle heat for ten to fifteen minutes. Blend and serve.

© June 2007 Laurence Hauben