Coconut Butternut Squash Soup

Ingredients:

4 cups cubed and peeled butternut squash

1 fuji or gala apple, chopped

1 tbsp shallot, thinly minced

1 clove garlic, thinly minced

1 tbsp olive oil

1/2 white onion, chopped

1 1/2 cups vegetable broth

1/2 cup coconut milk

Pinch of sea salt and pepper for taste

Directions:

1) Heat a large pot on medium heat and add oil. Saute onion, garlic and shallot for 1-2 minutes. Add apple, squash, vegetable broth and coconut milk to pot. Bring to a boil, then reduce heat to a simmer and cover for 1 hour. Pour contents into a blender and add a pinch of salt and pepper. Blend until smooth, serve warm!