Using a three-quart saucepan, melt coconut oil over medium heat.
Add onions and sautée until translucent.
Add squash, a pinch of salt, pepper, and cayenne.
Cover all ingredients with stock.
Bring to a simmer and add pears.
Cook for 15-20 minutes, or until the squash is tender.
Remove the soup from the heat and, using an immersion blender, puree until smooth.
Add more salt and pepper, to taste.
Garnish with some minced pear – not only does it look pretty, but it’s a nice texture contrast with the smooth soup.
Top with chopped parsley or chives.