Butternut Squash Soup – Serves: 6, Serving size: 6 oz

4 cups Butternut squash

1 cup leeks

7 fl oz coconut milk

10 fl oz vegetable broth, organic, low sodium

1/8 tsp sea salt, to taste

Preheat oven to 350 degrees. Cut butternut in half, scoop out seeds and stringy insides, then prick flesh with a fork and set halves face down in baking sheet in approximately ½” of water. Bake for 45 minutes until flesh is soft. While butternut is baking, bring all other ingredients to a boil and down to a simmer till leeks are soft. After butternut is finished cooking, scoop flesh out of skin. In a food processor, add butternut and leek stock till creamy and smooth. Serve.

125 calories, 5g fat, 20g carbohydrate, 2g protein, 4g fiber, 124mg sodium