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Categories:Viewed: 32 - Published at: 3 years ago
Ingredients
- 4 cups Peeled, Cubed And Roasted Butternut Squash
- 1 dash Cinnamon
- 1 whole Medium Size Apple, Peeled, Cored And Cubed
- 1/2 whole Yellow Onion, Diced
- 1 teaspoon Coconut Oil
- 4 cups Chicken Broth
- 1 can (about 13 Oz. Size) Coconut Milk
- 1 teaspoon Salt, Or To Taste
- Bacon And Green Onions, For Garnish
Method
- Preheat oven 425°F.
- Place peeled, cubed butternut squash on a large cookie sheet and sprinkle with cinnamon. Roast for 30 minutes.
- Meanwhile, in a large skillet, saute apple and onion in coconut oil and a few dashes of salt for 7-10 minutes or until brown and softened. Add broth, coconut milk, and squash to the skillet with the apple and onion and bring to a boil (or transfer to a pot to fit all). Reduce heat and simmer uncovered for 20 minutes. Stir in salt to taste, about 1 teaspoon.
- Use an immersion blender or transfer soup (carefully) to a high-speed blender or food processor and blend until soup is smooth and creamy. Top with bacon and green onions. Enjoy with crusty bread or a grilled cheese sandwich!
