1 Medium butternut squash, peeled and cubed
Extra virgin Olive oil
Sea salt to taste
Black pepper (optional)
1/2 sweet onion (I used red) peeled and diced
1 medium carrot peeled and diced
1 celery stalk peeled and diced
4-5 cups Organic Chicken Broth
1 medium fuji apple diced
Cinnamon to taste
2-4 tbsp. raw honey
3 garlic cloves minced
1 can light coconut milk
Preheat oven to 350 degreees. Cut the tips off the butternut squash, peel and dice squash. Cut the butternut squash into 1-inch sized cubes and spread evenly on cookie sheet. Drizzle olive oil over squash, sprinkle cinnamon, honey, sea salt and garlic salt over squash. Bake for 30-45 minutes until squash is soft.
While squash is baking, add chicken broth to a pot and bring to a boil. In separate pan, sauté garlic, olive oil and onion for 5 minutes. Then add celery, carrots and apple and sauté another 5 minutes till tender. Add broth and let simmer for 20 minutes. Add some more honey/sea salt to broth if desired. Add squash, coconut milk and broth mixture to vita-mix or blender, and blend till creamy. Serve in a bowl with a splash of light coconut milk and more cinnamon.
*Add more seasoning to taste if desired.