1 whole Small Butternut Squash, Roasted & Flesh Scooped Out
1 Tablespoon Butter
1 Tablespoon Extra Virgin Olive Oil
2 whole Leeks, White Parts Only, Thinly Sliced
2 cups Vegetable Stock
¼ cups Mixed Toasted Sweetened Coconut And Almonds
1 teaspoon Chopped Cilantro
Start by roasting the squash in a 400ºF oven, until it’s nice and tender, about 30 minutes (split lengthwise and scoop out the seeds first).
Heat butter and oil in a 2-quart pot over medium heat. Add leeks and saute until softened and fragrant. Add roasted butternut squash and stock. Bring to a boil, then reduce to a simmer and cook for 20 minutes.
Pour contents of pot into the glass bowl of a blender and puree until smooth, about 2 minutes. Divide among four bowl and garnish with toasted and almond mixture and a sprinkle of cilantro.