You must be logged in to post a review.
A wonderful taste of fall that is good for you and oh so easy to make! The fact that it’s gluten free and vegan is just a bonus.
Heat oil over medium high heat. Add squash, potato, salt, and pepper to pot. Sauté for 3 minutes. Add leek and sauté for 1 minute. Stir in broth (enough to cover the potatoes and squash) and bring to a boil. Reduce heat and simmer about 20 minutes or until potato is tender, stirring occasionally.
Blend in batches in a blender until smooth, or use a hand immersion blender to puree. Stir in coconut milk. Pour soup into bowls, garnish with chopped green onions and toasted spice pumpkin seeds (see below for directions). Sit back and enjoy this wonderful taste of fall!
Toasted Spice Pumpkin Seeds:
Heat oil over medium high heat. Add pumpkin seeds and cook, stirring often, until golden brown, about 4 minutes. Transfer seeds to a small bowl and toss with salt and spices.