Turban Squash Soup

• 1 turban squash, seeded
• 1 leek, thinly sliced
• 2 medium carrots, peeled and diced
• 1 sweet potato, peeled and diced
• 2 tablespoons coconut oil
• 3 1/2 cups chicken stock
• 1/2 cup coconut milk
• 1 sprig fresh dill

1. emove the flesh from the squash. If you cut-off the top of the squash and then manually remove the seeds, it should then be easy to use a knife to remove most of the flesh from the squash.
2. Melt the cooking fat in a saucepan placed over a medium heat. Add the leek, carrots, sweet potato, and the flesh of the squash, and cook for about 5 minutes.
3. Add the chicken stock, cover, and let simmer until the vegetables are soft (about 30 min).
4. Transfer the vegetables and broth to a blender or food processor and puree.
5. Return to the pot and turn the heat down to low. Stir in the coconut milk and season to taste.
6. Serve with fresh dill to garnish.

turban squash, carrots, sweet potato, coconut oil, chicken stock, coconut milk, dill

Taken from www.food.com/recipe/turban-squash-soup-533998 (may not work)