Hassle-Free Velvety Vegan Butternut Squash and Pear Soup

There’s nothing better in the winter time than the taste of a beautiful homemade soup, especially one packed with nourishing ingredients.

2 cups of butternut squash peeled and cut into chunks
2 pears, peeled, cored, cut into chunks
7-8 oz (1/2) can coconut milk
* note: when you open the can, make sure to mix the coconut cream that resides on top
3 garlic cloves
1 teaspoon Himalayan pink salt
1/2 t turmeric
3 thyme sprigs (leaves only), plus more for garnish
1. Preheat oven to 375F
2. Combine everything in a 2″ or deeper roasting dish, mix
3. Cover with tin foil, bake about 1 hour or until tender
4. Puree in a high-speed blender