Gluten Free Winter Squash, Leek and Coconut Milk Soup
1 tablespoon olive oil
2 cups each: chicken (or veggie) broth, water
1 cup coconut milk (more if desired)
1 leek, chopped
2 tablespoons each: chopped onion, garlic and fresh ginger
¾ pound each: diced winter squash and sweet potato
Heat oil in large pot over medium heat. Add onion and leek. Cook a few minutes until soft. Stir in squash, potato, and liquids. Bring to a boil, and then reduce heat and cover. Add garlic and ginger and simmer for 15 minutes, until veggies are soft. Remove from heat and add coconut milk. Serve warm. Enjoy!