2 medium or one large organic butternut squash (4 cups cut and cubed)
1 large organic apple, peeled, cored and cubed
½ of a large organic yellow onion, diced
1 tablespoon organic coconut oil
3 ½ cups organic vegetable broth
½ cup unsweetened organic almond milk
1 tsp sea salt
a few dashes of organic cinnamon
Preheat the oven to 400 degrees. Place the entire butternut squash in the middle of the oven on the wire rack. Bake for one hour or until done. Cut lengthwise, remove seeds and skin. Cut squash into cubes.
In a large pot over med-high heat, sauté apple and onion in coconut oil. Add salt and cook for 10 minutes and until softened. Add broth, milk, squash, and cinnamon to the large pot with the apple and onion and bring to a boil. Reduce heat and simmer uncovered for about 20 minutes. Stir in salt to taste. Use an immersion blender or transfer soup to a high-speed blender or food processor and blend until soup is smooth. Makes 4 servings.
adapted from hungryhealthygirl.com