1 medium butternut squash, peeled, seeded, and diced
1 apple (like honeycrisp, Granny Smith, or fuji) peeled and diced
1 carrot, peeled and diced
2 cups chicken (or vegetable) broth
1 teaspoon salt
½ teaspoon pepper
½ cup coconut milk
Instructions
Heat the olive oil in a large pot over medium heat. Add the onion and garlic. Saute until translucent and soft, about 5 minutes.
Add the sage, thyme, and cayenne. Cook for 1 minute.
Add the butternut squash, apple, carrot, broth, salt and pepper. Cover with a lid and bring to a boil. Turn heat down to medium, and boil for 15 minutes or until butternut squash is fork tender.
Add the coconut milk and combine. Transfer mixture to a blender and puree until smooth, working in batches if you need to.
Serve with your choice of garnish: crispy bacon or prosciutto, parsley, thyme, sunflower seeds, pumpkin seeds, a drizzle of coconut milk, toasted coconut or pomegranate seeds. Be creative!
Recipe by Laughter and Lemonade at https://www.laughterandlemonade.com/butternut-squash-soup-with-apple-and-carrot/