Turban Squash Soup

Directions

1. 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. 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. 3
   Add the chicken stock, cover, and let simmer until the vegetables are soft (about 30 min).
4. 4
   Transfer the vegetables and broth to a blender or food processor and puree.
5. 5
   Return to the pot and turn the heat down to low. Stir in the coconut milk and season to taste.
6. 6
   Serve with fresh dill to garnish.