Butternut Squash Bartlett Pear Soup

Directions

1. Add 1/2 cup of Olive Oil to a Pan on Medium Heat 

2. Add 1 cup of Leeks to Pan & Stir

3. Add in 3 cups of Diced Squash & Diced Pears (2 pears)

4. Add 4 cups of Low Sodium Vegetable Broth to Pan & Stir

5. Add in desired amount of Thyme and then Salt & Pepper (I used 1 tbsp of each)

6. Stir Frequently until Squash is Cooked/Tender with Fork (do not cover)

7. Remove from Heat & Add in 1 can of Coconut Milk

8. Pour into a Blender & Puree until Smooth

9. Garnish with Pumpkin Seeds