5 cups Butternut Squash, Peeled And Cubed (about 1 1/2 Lbs)
2 cups Russet Potatoes, Peeled And Cubed
1 teaspoon Salt
½ teaspoons Freshly Ground Black Pepper
2 cups Leeks, Washed And Sliced (2 Medium)
6 cups Broth (chicken Or Vegetable)
½ cups Non-dairy Milk (coconut Milk Is Great In This!)
2 whole Green Onions, Chopped
FOR TOASTED SPICE PUMPKIN SEEDS:
⅔ cups Pumpkin Seeds (green, Shelled)
½ teaspoons Salt
¼ teaspoons Pumpkin Pie Spice
¼ teaspoons Chili Powder
Heat oil over medium high heat. Add potatoes, 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.