Prep Time (minutes)
Cook Time (minutes)
1 Tablespoon of extra virgin olive oil (or coconut oil)
1 1/2 cups diced yellow onion (1 large onion)
1 large butternut squash, peeled, cleaned and cubed
1 large or 2 small red apples cored
1 medium green apple cored
2 cups of chicken stock
1 teaspoon of salt
1/4 teaspoon black pepper
1/2 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper
1 can of light coconut milk
2 Tablespoons brown sugar (optional)
1 pinch of cinnamon
1 Saute the onions in olive oil on medium heat in a stock pot or slow cooker until translucent for about 8 minutes. With a vegetable peeler, peel the squash, cut it into cubes, and add to the pot or slow cooker giving it a quick stir.
2 Add the apples, broth, salt, pepper, nutmeg, brown sugar (optional), and cayenne pepper and simmer for 1 hour stirring occasionally or set the slowcooker on LOW for 6-8 hours or HIGH for 3-4 hours until the butternut squash is tender.
3 Add the can of coconut milk when soup is almost done, and puree the soup with an immersion blender until the mixture is smooth. When serving, dollop with sour cream, a pinch of cinnamon, and a few pepitas for garnish.