"As soon as the evenings turn cool and the first hint of color hits the leaves, we think of butternut squash. This soup is a favorite use of this gorgeous veggie. It’s creamy without dairy, it’s filling, and is incredibly healthy." -Paleo Magazine
Ground Black Pepper
Sweet Potato (1)
and cut into half inch cubes and set aside. Slice the
thinly on the bias, and set aside. Cut the
Leeks (2 cups)
in half lengthwise and then into quarter inch slices across and set aside.
Coconut Oil (2 Tbsp)
in a medium saucepan over medium-high heat. When the oil is hot, add the cubed
Butternut Squash (4 3/4 cups)
and cook for five minutes.
Add the sweet potato, and
Ground Black Pepper (1/4 tsp)
Salt (1 tsp)
. Saute for five more minutes.
Vegetable Broth (4 cups)
and bring to a boil over medium high heat. Reduce the heat to medium low and simmer for 20 minutes or until the sweet potato is tender, stirring occasionally.
Remove the pot from the stove and pour the mixture in small batches into a blender. Blend on high speed until smooth. When each batch is finished blending, pour soup into a large bowl.
Once all the mixture has been blended, return the pureed soup back to the saucepan. Stir in
Coconut Milk (1/2 cup)
until it is well incorporated. Bring soup back to a quick boil while stirring and remove from heat. Do not burn!
Ladle the soup into two bowls. Top with green onions and
Pumpkin Seeds (2 Tbsp)
Serve and enjoy!
Nutrition Per Serving
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