Butternut Squash-Bartlett Pear Soup

3 tablespoons extra-virgin olive oil
2 medium leeks (white and tender green parts), chopped finely
1 small butternut squash (about 2 pounds), peeled, seeded,
and cut into 1-inch pieces (seeds reserved)
3 Bartlett pears (about 11 ⁄2 pounds), peeled and chopped into roughly 1-inch pieces
5 cups Simple Stock
Coarse sea salt
1 14-ounce can coconut milk
2 sprigs thyme, minced
Freshly ground white pepper
Roasted butternut squash seeds, for garnish

Coconut milk gives Butternut Squash-Bartlett Pear Soup a creamy, satisfying flavor.

In a medium-size saucepan over medium low heat, warm the olive oil. Add the leeks and cook, stirring often, until they are soft, 8 to 10 minutes.
Add the squash and pears and cook for 5 minutes. Add the Simple Stock and bring to a boil. Lower the heat, add 1⁄2 teaspoon salt, and simmer, stirring often, until the squash is fork tender, about 20 minutes.
Stir in the coconut milk, then puree the soup in batches in an upright blender or with an immersion blender. Add the soup back to the saucepan, add the thyme, and warm over medium-low heat for a few minutes. Season with white pepper and salt to taste. Served garnished with roasted butternut squash seeds.