Perfect for fall, with wonderful smells of squash and toasted pumpkin seeds, this delicous, filling recipe makes a huge amount. Freeze any leftovers in mason jars for next time.
- 5 cups cubed & peeled butternut squash (about 1-1/2 lbs)
- 4-6 cups chicken or vegetable broth
- 2 cups cubed & peeled sweet potato (about 12 oz)
- 2 cups sliced leek (about 2 medium)
- 1/2 cup canned coconut milk
- 2 TBSP coconut oil
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
- Chopped green
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