INGREDIENTS
2 tbsp
olive oil (or coconut oil)
5 cups
peeled, cubed organic butternut squash (about 1 ½ lbs)
2 cups
peeled, cubed organic russet potato (about 12 oz) (or *sweet potatoes)
1 tsp
sea salt
1/2 tsp
freshly ground black pepper
2 cups
sliced leeks (about 2 medium)
4 cups
chicken broth
1/2 cup
coconut milk (canned) - or other non-dairy milk
Garnish: Chopped green onions
Toasted pumpkin seeds