Butternut Squash Soup Recipe

This is my favorite soup to have in the fall! I have added some optional suggestions so you can make it your own and add only your favorite spices.

2 large butternut squash, peeled, cut into 1 inch cubes
1 small yellow onion chopped
1 tbsp olive oil or organic butter
1 garlic clove
2 apples, peeled, cored, cubed (or 1 apple and 1 pear)
1 cup coconut milk (preferably from milk carton, not a can)
2 cups organic chicken broth
¼ tsp cinnamon
1/8 tsp nutmeg
Celtic sea salt to taste
Coarse Pepper to taste

Optional variations on spices:
¼ tsp Cumin
2 dashes Curry powder
1 dash cardamom
2 dashes ginger

Optional toppings:
¼ cup slivered almonds, toasted
¼ cup coconut shredded, toasted
   (Toast the almonds and coconut in 400 degree oven for 8 minutes)
1 tsp chopped cilantro

Boil squash in water and ¼ tsp sea salt until softened. Strain and set aside. In large pot, sauté oil, garlic, onions, apples/pears until softened.  Add squash and mash all together. Add chicken broth and heat on low until warmed. (heat is too high when soup bubbles and splashes).

Cool slightly. Put in a food processor or blender and blend until smooth. Return to pot and heat again. Add coconut milk, spices and stir together until warmed. Add more broth or coconut milk to get to desired consistency. The more you add, the thinner the broth. Cook for a few minutes longer after taste testing for spices. Add more spices as you see fit!! Be creative! Serve warm with desired toppings.