Makes four to six servings. Use organic ingredients whenever possible.
One large butternut squash (or two small)
2 tablespoons ghee, butter or oil
1 leek, chopped
1/2 teaspoon nutmeg or cinnamon
2-3 cups vegetable or chicken broth
one can organic coconut milk. Make your own coconut milk by blending two cups water with one tablespoon organic coconut butter!
salt and pepper to taste
Roast a butternut squash. Treat it like two separate vegetables when preparing to roast. Cut off the bulb of the vegetable, and scoop out the flesh and seeds. Halve the other, oblong part of the squash. Roast flesh facing down in a half inch of water, for one hour at 375 degrees, or until you can easily pierce the squash. Let cool, scoop out the flesh from the skin and set aside. Heat butter or ghee and sautee the leeks for 5-7 minutes in a soup pot. Add nutmeg, then butternut squash and broth. Cook for 10 more minutes. Either use an immersion blender to puree or transfer to a blender or food processor and blend until smooth. Add the coconut milk and salt and pepper to taste, and blend again.