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10Ingredients
65Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. butternut squash (peeled, seeded and cubed, I used about 1/2 of a medium butternut squash)
- 1 leek (white parts only, rinsed well and roughly chopped)
- 1 Granny Smith apple (medium, roughly chopped, you can use peeled or unpeeled - I didn't peel mine for extra fiber and nutrients and it worked fine)
- 1 medium carrot (roughly chopped)
- 2 1/2 cups vegetable broth
- 1/2 cup coconut milk (canned)
- 1 Tbsp. coconut oil (can sub other high heat oil)
- 3/4 cup sliced leeks (thinly, white parts only, rinsed well)
- 1/8 tsp. sea salt
- coconut milk (for drizzling, optional)
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Reviews(1)
LB 7 years ago
This soup was delicious and easy. There were no modifications needed and I'd make it again in a heartbeat.