... or at least what is left of it! Yummmmm! I had to lick the pan to get every bit of it.
1 butternut squash peeled and seeded
1 t olive oil
1 medium onion, diced
1/2 cup chopped leeks (white & green parts)
1 t ginger, peeled
5 cups chicken stock
2 t nutmeg
Suggested additions, increase ginger, add pepper & salt to taste.
This soup freezes exceptionally well.
Recipe from: Paleo Comfort Foods, by Julie & Charles Mayfield. Photo by Jenny Oltmann
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