by Maya Bradstreet, A Recipe 4 Wellness Yummy – and easy – soup that’s fancy enough to make for a dinner party, but easy enough to make for yourself on a chilly fall week night! Take note that this soup is even tastier the following days. 1 butternut squash (or 3 sweet potatoes) 2 large or 3 medium-sized apples 1 yellow or sweet onion, chopped 1 garlic clove, smashed 1 inch piece fresh ginger 3 tbsp coconut oil 5 cups chicken or veggie stock or water Sea Salt & pepper to taste 1. In a heavy soup pot, sauté onions in oil over medium heat until soft and transparent. Throw in smashed garlic clove & ginger, and season with salt & pepper. 2. Add stock/water to the pot, bringing the heat up to high. 3. While liquid is coming to a boil, peel and cube butternut squash & apples and add to pot. Season again with salt and pepper. 4. When soup comes to a boil lower heat and simmer for 20-40 minutes, until apple and squash pieces are tender. 5. Turn off heat. To puree, 1) use a hand-held blender to blend soup in the pot, or 2) pour into blender in batches and return to pot.