Butternut Squash Pear Bisque

Cooking Instructions

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.