Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 ripe pears (like Bosc or Anjou), peeled, cored, and diced
• 1 tablespoon olive oil
• 1 small shallot, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 4 cups low-sodium vegetable broth
• 1/2 teaspoon black pepper
• 2 tablespoons light coconut milk or unsweetened almond milk (optional, for creaminess)
• Fresh thyme sprigs and toasted pumpkin seeds (pepitas) for garnish

Instructions:

1. Roast squash and pears: Preheat oven to 400°F (200°C). Toss squash and pears with olive oil. Spread on a baking sheet and roast for 25–30 minutes, until tender and caramelized at the edges.
2. Sauté aromatics: In a large pot, sauté shallot and garlic over medium heat until soft and fragrant (about 3–4 minutes). Add thyme, cinnamon, and nutmeg. Stir for 1 minute.
3. Simmer: Add roasted squash and pears to the pot. Pour in vegetable broth. Bring to a simmer and cook for 10–15 minutes to let flavors blend.
4. Blend: Use an immersion blender to puree until silky smooth (or blend carefully in batches). Stir in coconut milk or almond milk if using.
5. Finish: Season with black pepper to taste. Ladle into bowls and garnish with fresh thyme and a sprinkle of toasted pumpkin seeds.