Ingredients

The following ingredients have 4 Servings
  • 4 tablespoons butter
  • 1 onion, chopped
  • 1 Granny Smith apple, peeled, cored and chopped
  • 2 teaspoons dried sage
  • 1 butternut squash, peeled, seeded and cut into chunks
  • 4 cups chicken broth
  • ¼–½ cup coconut milk
  • nutmeg
  • sea salt and pepper

Instruction

  • In a large pot over medium heat, melt butter.
  • Add onion, apple and sage and cook, stirring occasionally, for 8 minutes.
  • Add squash and broth. Bring to a simmer and cook until squash is tender, 15–20 minutes.
  • Transfer mixture to a blender (or use an immersion blender), working in batches if necessary, and puree until smooth. (Be careful blending hot liquids.)
  • Return to the pot, stir in coconut milk to reach desired consistency.
  • Heat through and season with nutmeg, sea salt and pepper to taste before serving.