About the Recipe
Dig in to an upgraded creamy butternut squash soup recipe with roasted leeks, fennel, carrots and onion. With hints of fresh turmeric and ginger - each nourishing spoonful will warm you inside out!

Ingredients
1 medium butternut squash - peeled and cubed
1 leek - white and tender green part only - coarsely chopped
1 head of garlic - finely minced
2 carrots - peeled and chopped
1 medium fennel bulb - white bulb only
1 medium onion - sliced
2 tbsp fresh ginger - grated
3 tbsp fresh turmeric - grated
4 tbsp ghee (or butter) - divided
1 can of coconut milk (or milk/cream of your choice)
4 cups chicken broth (or vegetable broth)
Salt and pepper
Toppings:
Greek yogurt
Fresh Parsley
Pumpkin Seeds

Preparation
Step 1: Preheat oven to 400 F. Line a baking sheet with parchment paper. While oven is preheating, prepare your butternut squash, carrots and fennel and place in a large mixing bowl. Melt 2 tbsp ghee or butter in a sauce pan and drizzle over veggies. Season with salt and freshly ground peppe and toss until fully covered. Lay veggies on baking sheet and bake for 30-40 minutes - or until veggies are tender.
Step 2: Meanwhile, in a large heavy soup pot, melt the remaining 2 tbsp ghee over low heat. Add the leeks and onion and cook, stirring occasionally until soft and browned. Scooch veggies to the side and add garlic and cook until fragrant.
Step 3: Stir in the broth and coconut milk along with the roasted vegetables. Simmer over medium heat for 15-20 minutes. Using a blender or food processor, puree the soup in batches until smooth. Add back into the soup pot and season with salt and pepper to satisfy your taste!
Step 4: Ladle the soup into bowls and garnish with a generous dollop of greek yogurt and sprinkle fresh parsley and pumpkin seeds