Butternut Squash and Pear Soup

Butternut Squash and Pear Soup

This sweet butternut squash and pear soup is so delicious!

Made with a combination of fresh organic vegetables, fresh pears and coconut milk, it’s an absolute treat.

Prep time: 10 minutes

Cooking time: 45 minutes

Serves 2


  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 for 10 minutes, or until soft, stirring often.  Add squash and pears, and sauté for 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 for 2 to 3 minutes, or until warmed through. Serve garnished with pumpkin seeds.

Thinking of trying vegan?

Veganuary inspires and supports people all over the world to try vegan for January and beyond. Millions of people have already taken part. Will you join them?