Butternut Squash Pear Bisque

butternut squash pear soup

This sweet soup is so delicious made with a combination of fresh organic vegetables, fresh pears and coconut milk. An absolute treat!

  1. 3 tbsp olive oil
  2. 2 medium leeks, white and tender green parts finely chopped (3 cups)
  3. 1 small butternut squash, peeled and cut into 1-inch pieces
  4. 3 pears, peeled, cored, and cut into 1-inch pieces
  5. 5 cups miso bouillon
  6. Sea salt
  7. 1 14-oz. can organic coconut milk
  8. 1 tsp chopped fresh thyme
  9. Toasted pumpkin seeds for garnish, optional

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.

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