I have not always appreciated squash. Not until my adult life where I have opened my mind to trying different varieties of squash. I have come to really enjoy butternut squash, especially in this recipe! It’s a nice soup to enjoy on a chilly fall evening. Enjoy :)
— 1 medium size butternut squash rinsed, peeled and cut in chunks
— 2 apples, peeled and diced
— 1 onion, chopped
— 2 cups chicken broth
— 1 can coconut milk
— 2 TBSP coconut oil
— 1 tsp sea salt
— 1 TBSP ground cinnamon
— 1/8 tsp cayenne pepper
— ¼ tsp black pepper
— ¼ tsp ground clove
Bake butternut squash in the oven on 350 for 30-40 minutes, depending on your oven.
In the meantime, sauté apples and onions in coconut oil for about 15 mins or until tender.
Let squash cool before adding to a blender or food processor, along with sauteed apples and onions. Also add 1 cup of broth to the blender. After well blended, should be pureed. Next pour pureed mixture into a pot, adding the remaining broth, all spices and seasonings. Stir until blended, about 20 minutes. Lastly, add the can of coconut milk. Continue to stir on low heat until ready to serve.