- 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
- 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.
- Add apples and allow them to cook until they get soft. Add cumin and stir well.
- Add chicken broth, butternut squash and salt and cover. Allow it to cook until the butternut squash cooks and softens, about 20 minutes.
- Puree with a stick blender until smooth, then add coconut milk and stir before serving.
