Butternut Squash and Pear Soup

Butternut Squash and Pear Soup
Prep Time: 10M
Cooking Time: 45M
Serves: 2

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  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

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


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.

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