large leek
- preheat oven to 375 degrees
- peel squash, cut squash in half, remove seeds, cut in 1-2 inch pieces, place on large roasting pan
- clean leek by removing dark green part, cut leek in half top to bottom and rinse thoroughly between layers, cut in 1 inch slices, sprinkle over squash
roast until tender and slightly browned
large sweet potato
3 celery stalks
large onion
6-8 c chicken broth (bone broth or vegetable broth)
- peel and cut potato into 2-3 inch pieces
- clean celery and slice in 2 inch pieces
- clean and coarsely chop onion
- place potato, celery and onion in a large pan
- add chicken broth, 6 c to start, add more as needed, keep veggies covered
cook until all veggies are fork tender
small can of coconut milk (about 5-6 ozs)
1/2 tsp nutmeg
1/4 tsp cayenne pepper (omit, if not a fan of spice)
salt and pepper to taste
- add roasted butternut squash and leeks
- add coconut milk, nutmeg, cayenne pepper, salt and pepper
simmer 5-10 minutes to let all flavors blend
garnish options: slivered almonds, crispy bacon pieces, fresh herb of choice ( such as cilantro or parsley)
