Butternut Squash Apple Soup

And the fall recipes are in full swing…

1 butternut squash, halved and seeded

1 apple, cored and chopped

1 cup chopped carrot

2 celery ribs, chopped

3 cups vegetable broth

1/2 cup yellow onion, chopped

1/2 cup red onion, chopped

1/2 cup water

1/2 cup coconut milk

2 tbsp olive oil

1/2 tsp sea salt

Dash black pepper

• Preheat oven to 400 degrees
• Place squash halves, face up and roast for 20 minutes
• Meanwhile, in a large saucepan, cook butter oven medium heat until melted
• Add carrots, onions and celery and cook for an additional 5 minutes
• When squash is done, peel and chop then add to vegetables in saucepan along with apples, water and vegetable broth
• Bring to a boil, then reduce to low/medium heat and simmer, covered, for 30 minutes
• After 30 minutes, add soup to blender and pulse until thick and creamy
• Return to saucepan, add coconut milk and cook for 5 more minutes on medium heat