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<\/a><\/p>\nWinter is Here! Better bundle up and stay warm. Fresh from my kitchen today, butternut squash and leek soup; a savory yet sweet tasting combination in a bowl! Roast the seeds you have removed from the center of the pumpkin at 350 degrees until golden brown. Drizzle a little olive oil, a sprinkle of Himalayan sea salt and fresh rosemary, chopped fine. Use seeds as a garnish floating on top of your piping hot pumpkin puree soup!<\/strong><\/p>\n Recipe:<\/strong> Saute leeks in a small amount of olive oil, extra virgin. After they become a bit wilted add the butternut squash and continue sauteing for 3-5 minutes on low\u00a0<\/strong>heat. Add 1 cup water and continue cooking until tender. You should be able to pierce the\u00a0<\/strong>pumpkin with a fork ea<\/span>sily. Add 1 tsp salt; 1 tsp turmeric powder and 1\/2 tsp pepper. I like to mix my whole peppercorns with cardamon pods and grind them together.<\/span><\/span><\/strong><\/p>\n In a blender empty some or all of the cooked ingredients and 1 cup of milk ( I use hemp milk).<\/strong><\/p>\n Puree the mixture until creamy then back in the pot it goes until ready for serving. Meanwhile, you have prepared the seeds for garnish.<\/strong><\/p>\n Bon Appetit!<\/strong><\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" Winter is Here! Better bundle up and stay warm. Fresh from my kitchen today, butternut squash and leek soup; a savory yet sweet tasting combination in a bowl! Roast the seeds you have removed from the center of the … Continue reading <\/a><\/p>\n
\n 1 med butternut squash, peeled and scooped out from seeds. Chop into 1″ cubes<\/strong>
\n 2 med leeks, rinse and chop into 1″ slices<\/strong>
\n 3 cloves garlic, chopped fine<\/strong>
\n 1 tbsp fresh chopped ginger<\/strong><\/p>\n<\/a><\/p>\n