Olive oil (or coconut oil)
1 large yellow or white onion
1 apple (or pear)
1 butternut squash
chicken stock (2 cups)
1 can of coconut milk (full fat)
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
salt and pepper
*for vegetarians- use vegetable stock
**option to add a sweet potato or two, and more stock
*** option to add 2 cloves of garlic for an extra kick
****option to add celery and carrots to the base of soup for more body
*****option to oven roast the butternut squash in oven beforehand
Dice the onion and heat in pan with olive or coconut oil on medium. Peel and slice the apple, add to the mix. Peel and chop the butternut squash into small bits, remove the seeds.* Add the chicken stock, simmer on medium. Add all of the spices, then mix in coconut milk. Let the soup simmer for at least 20 minutes. Last, puree the soup with a hand blender. Serve hot and garnish with parsley, salt and pepper.
*You can save the seeds to roast for the top of the soup.
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