• 1 onion, chopped
  • 1 Tbsp coconut oil, butter, or other cooking fat
  • 1 red apple, peeled and chopped
  • 2 cups chicken broth (see homemade broth recipe)
  • 1/3 cup coconut milk, canned
  • 2 cups butternut squash, cubed
  • 1 tsp cumin
  • 1 tsp good quality sea salt or Himalayan salt
  1. On medium heat melt the coconut oil or other fat in a stock pot, then add onion. Allow them to cook until they get soft and translucent.
  2. Add apples and allow them to cook until they get soft. Add cumin and stir well.
  3. Add chicken broth, butternut squash and salt and cover. Allow it to cook until the butternut squash cooks and softens, about 20 minutes.
  4. Puree with a stick blender until smooth, then add coconut milk and stir before serving.