Vegan Acorn Squash & Pumpkin Vichyssoise (GFCF) | Just A Pinch Recipes

Ingredients

• 1/2 cup(s) coconut oil
• 1/2 cup(s) thinly sliced leeks (whites only)
• 1/2 cup(s) thinly sliced sweet white onion
• 1/2 - bag washed cut-up collard greens
• 1 - acorn squash, seeded, peeled, & diced
• 1 cup(s) cooked mashed pumpkin
• 6 - medium potatoes peeled & diced
• 2 - cubes vegan gf bouillon
• 1/2 - freshly grated nutmeg (1 tbsp ground)
• 2 teaspoon(s) cinnamon
• 3 teaspoon(s) himalayan sea salt (or to taste)
• 3 tablespoon(s) fresh ground pepper medley (black, white & red)
• 1 teaspoon(s) cayenne pepper (optional)
• 1/2 cup(s) white cooking wine (optional)
• - fill with fresh spring water
• 1 can(s) coconut milk, unsweetened
• - chopped tomatoes and avocado (garnish)
• - you will need an electric stick mixer for best results, you can use a potato masher for chunkier soup