Butternut Squash Soup

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Paleo Magazine

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Ingredients

5 cups cubed & peeled butternut squash (about 1-1/2 lbs)

4-6 cups chicken or vegetable broth

2 cups cubed & peeled sweet potato (about 12 oz)

2 cups sliced leek (about 2 medium)

1/2 cup canned coconut milk

2 TBSP coconut oil

1 tsp sea salt

1/2 tsp freshly ground black pepper

Chopped green onions & toasted pumpkin seeds (for garnish)

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