Perfect for fall, with wonderful smells of squash and toasted pumpkin seeds, this delicous, filling recipe makes a huge amount. Freeze any leftovers in mason jars for next time.


  • 5 cups cubed & peeled butternut squash (about 1-1/2 lbs)
  • 4-6 cups chicken or vegetable broth
  • 2 cups cubed & peeled sweet potato (about 12 oz)
  • 2 cups sliced leek (about 2 medium)
  • 1/2 cup canned coconut milk
  • 2 TBSP coconut oil
  • 1 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • Chopped green onions & toasted pumpkin seeds (for garnish)


  1. Heat oil over medium high heat.
  2. Add squash, sweet potato, salt and pepper to pot.  Saute 3 minutes.
  3. Add leek and saute 1 minute.
  4. Stir in broth (enough to cover the sweet potato and squash) and bring to a boil.
  5. Reduce heat and simmer for about 20 minutes or until sweet potato is tender, stirring occasionally.
  6. Blend in batches in blender until smooth, or use hand immersion blender to puree.
  7. Stir in coconut milk.
  8. Pour into bowls and garnish with chopped green onion and toasted pumpkin seeds.
  9. Freeze any leftovers for later!

Makes alot!