1 tablespoon extra virgin olive oil
1 leek, sliced thin
½ teaspoon asafetida
1 sweet potato, cut into medium pieces
1 butternut squash, chopped into ½ inch pieces.
1/3 cup flat-leaf parsley, finely chopped
juice from 1 lemon
1 cup vegetable stock or water
6 oz. plain coconut yogurt
½ teaspoon sea salt
black pepper, to taste
• In a large saucepan over medium heat, heat the oil and sauté the leeks for 3 minutes.
• Add the asafetida, sweet potato, and squash, stirring occasionally for 5 minutes. Add the parsley, lemon juice, and vegetable stock. Bring to a boil, then reduce to a simmer. Cover until vegetables are tender, about 15 to 17 minutes.
• Mix in the coconut yogurt, sea salt, and pepper. Heat through, another 2 minutes, and serve warm.