Ingredients

• 1 butternut squash, chopped* (approximately 3-4 cups) Ingredients
• 3 leeks, washed and chopped** (approximately 2 cups) Ingredients
• 2 tbsp coconut oil Ingredients
• 1 can, 400mL organic full-fat coconut milk*** Ingredients
• Sea salt and pepper to taste Ingredients
• Feta cheese and pea shoots for garnish Ingredients

Instructions

1. Preheat oven to 350F degrees. Place butternut squash into a baking dish, add 1 tbsp coconut oil and season with sea salt and pepper. Cover with a lid and bake for 1 hour or until squash is fork tender.
2. Meanwhile, sauté the leeks on medium in coconut oil until tender, about 7-8 minutes. Set aside and wait for squash to finish baking.
3. Once the squash is done and cooled slightly, place both ingredients into a food processor or blender, add coconut milk and blend until creamy. Or, place all ingredients into a large soup pot and blend with an immersion blender.
4. Reheat the soup before eating. Just don't heat it too hot otherwise the good fat will curdle in the coconut milk. Add any seasonings you wish. If you want it to be a thinner consistency just add a bit of water.