Butternut squash soup, gluten free, avocado, coconut milk, apple

Cooking time: approximately 45 minutes to 1 hour


2 Tbsp. Coconut Oil

5 apples

1 large yellow onion

1 medium sized butternut squash

2 14 oz can of coconut milk

1 Tbsp. Cinnamon1

Avocado (optional)

Cooking Instructions:

In a medium sized sauce pan, saute the diced onion in coconut oil on medium heat until translucent. Add sliced, peeled apples and continue to saute for several more minutes. Then add peeled and cubed butternut squash and saute for several more minutes. Add 2 cans of coconut milk and cinnamon and turn down heat to simmer. Cover and simmer for about 45 minutes to one hour, until squash is soft. Blend with a hand-blender, and garnish with cut up avocado (optional). This is absolutely delicious!

Thank you Dana!