2 Butternut Squash, (peeled, seeded and cut into medium size blocks).
1 Whole Onion chopped
4 Cloves Garlic. chopped
1/2 cup Leeks (white portion only).
1 Teaspoon Cinnamon
1 Teaspoon Nutmeg
1/3 Cup Honey
3 Quarts Vegetable or Chicken Stock, or Bone Broth
14 ounce can Coconut Milk
Sea Salt and Pepper to taste
In a medium size pot, add 3 quarts Vegetable, Chicken or Turkey Stock, or Bone Broth. Add Butternut Squash, Onion, Garlic Cloves, Leeks, Cinnamon, Nutmeg, Honey and Coconut Milk. Cook on medium heat until Butternut Squash softens. Once Butternut Squash is soft, turn off heat and blend all ingredients in the the pot, If you have an immersion blender. If you have a counter top blender, add soup ingredients a little at a time to the container and blend until the whole pot is completely blended. Once soup is velvety soft and creamy, adjust seasonings and serve.
Note: An immersion blender is the best way to turn clear liquid soups into creamy soups, so please feel free to purchase one in my shop by clicking on any of the Amazon products, and it will direct you there. They are absolutely wonderful and efficient. Please enjoy the soup.