In a large pot or Dutch oven, heat the coconut oil over medium heat. Add the leeks, and saute for ~5 minutes until translucent and fragrant. Add the pears and butternut squash, and cook for another 5 minutes, stirring occasionally. Season with salt and pepper to taste (I usually use about ½ to ¾ teaspoon salt throughout the cooking process).
Add vegetable stock and bring to a boil. Cover, reduce heat to medium-low, and simmer for 20-25 minutes until squash is tender. Remove from heat, stir in coconut milk.
Use an immersion blender to puree the soup. You can also transfer it in batches to a regular blender, but be sure to exercise caution, as it will be very hot. Do not fill the blender all the way, and remember to crack the lid to let steam escape.
Stir in the fresh thyme, and season with more salt and pepper to taste. Serve warm garnished with pumpkin seeds and more thyme if desired.
Feel free to sub fresh sage in place of thyme.
Store leftovers in airtight containers in the fridge for 4 to 5 days. Reheat in a saucepan over medium-low heat, or in the microwave for 1 to 2 minutes, until heated through.
To freeze, let the soup cool before transferring to freezer containers. Leave a couple inches of space at the top of the containers before securing the lids, as the soup will expand during freezing. You can reheat the soup from frozen in a saucepan over low heat, or let it thaw in the fridge overnight before reheating. The soup will last for 3 months in the freezer.
Serve as a light main course with crunchy bread and a salad or on the side of pork tenderloin or baked fish.