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.