Acorn Squash and Celeriac Soup for Fall - A Zest for Life

Ingredients

• 2 large acorn squashes
• 3 tablespoons filtered water
• 2 tablespoons unsalted butter, organic (use coconut oil for vegan)
• 1 large celery root, peeled, cut into 1/2" cubes - about 4 cups
• 1 cup leeks, whites and light greens, cleaned, 1/2" slice
• 1 tablespoon minced garlic, or finely grated
• 1/2 teaspoon smoked paprika
• 2 teaspoons raw honey
• 1/8 cayenne pepper, or to taste
• 1 cup pineapple juice (I used Trader Joe's, not from concentrate)
• 6 cups vegetable broth* (can use chicken broth if desired)
• 2 tablespoons coconut creme (such as Trader Joe's organic)
• 1/8 teaspoon cinnamon
• 1 fresh hatch chile, or jalapeño (see below how to blacken)