8 cups Continental Fresh butternut squash, roasted in 1" cubes
2 leeks, diced and rinsed
2 cups unsweetened coconut milk (14 oz)
2 qts chicken stock
4 stalks fresh lemongrass, diced
4 tbsp minced ginger
4 tbsp minced garlic
2 tbsp red pepper flakes
2 tbsp turmeric powder
2 tbsp sea salt
1 tbsp allspice
2 tbsp black pepper
1 tbsp ground nutmeg
1 tbsp coconut oil
Prep Time: 15 min
Cook Time: 1 hour 15 min
Serves: 20
1 Take a large butternut squash and, using a large knife, cut in half and scoop out the seeds. Lay squash cut-side down and peel skin off. Cube squash into 1" segments. Toss with coconut oil and sea salt, and roast in preheated oven at 425° F for 45 minutes.
2 In a large stock pot, add diced leeks, lemongrass, ginger, and 1 tbsp of coconut oil, and sauté until translucent. Add minced garlic and cook for about 30 seconds. Add chicken stock, coconut milk, roasted squash, and remaining spices (red pepper flakes, turmeric powder, allspice, black pepper, and ground nutmeg) into the pot.
3 Using a handheld blender, blend all the ingredients until smooth and creamy. Bring to a boil and then lower to a simmer. Allow to simmer for 30 minutes. Set aside to cool. When ready to serve, top with a dollop of sour cream and fresh chives.
To learn more about Continental Fresh, visit www.continentalfresh.com
