Butternut Squash and Pear Soup | Vegan Soup Recipe

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
• 1/4 tsp sea salt (to taste)
• 400 ml organic coconut milk (one can)
• 1 tsp chopped fresh thyme
• 20 g toasted pumpkin seeds (to garnish, optional)