Spiced Apple and Butternut Squash Soup

By vdub

Ingredients

• 2 tablespoons coconut oil
• 1 small onion, chopped
• 2 small or 1 large apple, peeled and cut into cubes
• 1 medium (about 2 pounds) butternut squash, peeled, deseeded and cut into cubes
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• a pinch of ground cloves
• a pinch of ground allspice
• 1 quart (4 cups) of chicken broth, preferably homemade
• salt and pepper to taste
• Sage leaves for garnish (optional)

Details

Adapted from gutsybynature.com

Preparation

Step 1

In a large saucepan, melt the coconut oil over medium heat.
Cook the onions until they are soft and beginning to brown (about 7 minutes).
Add the apples and squash and cook until soft (about 10 minutes).
Add the spices and toss until fragrant.
Add the broth and bring to a boil.
Reduce heat and simmer for 30 minutes.
Use an immersion blender to puree soup until very smooth, or carefully transfer to a standard blender and puree in batches (you may wish to let the soup cool for a few minutes first).
Salt and pepper to taste.
Ladle into bowls and garnish with sage.
Notes
You can substitute a tablespoon of pumpkin pie spice mix for the individual spices.