Ingredients

• Ingredients 3 tbsp olive oil 2 medium leeks, white and tender green parts finely chopped (3 cups) 1 small butternut squash, peeled and cut into 1-inch pieces 3 pears, peeled, cored, and cut into 1-inch pieces 5 cups miso bouillon Sea salt 1 14-oz. can organic coconut milk 1 tsp chopped fresh thyme Toasted pumpkin seeds for garnish, optional

Preparation

• Method Heat the oil in a saucepan over medium-low heat. Add leeks, and cook 10 minutes, or until soft, stirring often.  Add squash and pears, and sauté 5 minutes. Stir in the bouillon, and bring to a boil. Reduce heat to medium-low, and add salt, if desired. Simmer 20 minutes, or until squash is fork-tender.  Remove from heat, and stir in coconut milk. Purée the soup in a blender or food processor, blend until smooth. Return soup to saucepan, and stir in thyme. Reheat over medium-low heat 2 to 3 minutes, or until warmed through. Serve garnished with pumpkin seeds.