You will need: 2 medium butternut squash’s, peeled and cut into medium size cubes (about 7 cups), 1 large onion, 1 Granny Smith apple, 2 garlic cloves, Fresh Sage, 6 cups stock (I used my homemade chicken stock, but you can substitute it with veggie or beef stock), 1 can(13.5oz) coconut milk, 2 tablespoons oil, 2 tablespoons butter, Salt & Pepper, 1 tsp cinnamon, Juice of 1/2 a lemon

Instructions:

• To your soup pot add 2 tablespoons of butter, 2 tablespoons of coconut oil
• Add onion and sauté on medium heat for just a minute
• Add cubed Granny Smith apple and 2 fresh sprigs of sage
• Cook all together for two minutes
• Add sliced garlic and sauté until fragrant
• Add 1 teaspoon of cinnamon
• Add some freshly ground black pepper
• Mix the spices in
• Add the butternut squash and give everything a good mix
• Add the stock
• Cover the pot and let the soup simmer until the squash is tender. I like to roughly mush the squash with the potato masher while it’s still hot. Then let it cool a little, then purée it in the blender
• Transfer the puréed soup back to the pot and add the coconut milk
• Add salt to taste
• Add the lemon juice
• Bring the soup to a light boil
• Serve and enjoy!

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