Description
Serves: 4
Cook Time: 45 Minutes
What you get:
- 3 large leeks
- 1 head garlic
- 1 large Kabocha squash
- 2 large parsnips
- 2 pears
- 1-quart vegetable stock
- 2 sprigs rosemary
- 5 sprigs of fresh oregano
What you need:
- Olive Oil
- Champagne Vinegar
- Coconut Oil
- Black Pepper
- Sea Salt
- Optional Topping: aci pul biber, crispy onions, toasted salted pepitas
Allergens: Garlic
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