4 c. cooked, peeled butternut squash
2 c. cooked, peeled sweet potato
1 large leek minced (approx 1 c.)
1.5 T grated ginger
2 T. butter
2 T. virgin coconut oil
2 vegetable bullion cubes (Edward & Sons No chic’ best)
3 c water
a pinch of cayenne
Bake or Boil 1 butternut squash 2 to 3 sweet potatoes (depending on size)
Saute’ leeks til translucent add grated ginger at the end.
Remove from pan cool and peel butternut squash and sweet potato.
Place in blender in chunks 2 c at a time adding 1 cup of water to blend.
Add bullion cubes while blending squash and sweet potato.
Puree’ til smooth and place in pot with saute’d ginger and leeks.
Warm on low temperature and Serve.
optional: garnish with toasted pumpkin seeds or grated goat cheese and or chopped cilantro.