[vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” text_align=”left” css_animation=”” box_shadow_on_row=”no”][vc_column][vc_column_text]Inspired by Manitoba Harvest

  • 1 T olive oil or coconut oil
  • 3 large leeks
  • 1 large butternut squash
  • 1/4 large red bell pepper
  • 6 cups of vegetable broth
  • 4 T fresh grated ginger
  • 2 cups hemp seeds
  • 1 T cayenne pepper (optional)
  1. Cut squash into large sections and remove the ends and seeds. Bake the squash in a roasting pan at 350 for 45 minutes or until fork tender.
  2. While squash is baking, chop leeks and red pepper and combine with a pinch of grated ginger in a large pan with the oil and sauté on medium heat for a few minutes until soft.
  3. Scoop out the soft butternut squash and add to the pan with the leeks and simmer for about 5 minutes.
  4. Warm vegetable broth in another pot and add to the squash mixture one cup at a time until creamy and thick.
  5. Transfer the squash mixture and any remaining stock along with the cayenne and hemp seeds and blend until creamy. Garnish with additional hemp seeds and serve.