Butternut Squash Soup with Apple and Sage:

Ingredients:

• 1 medium butternut squash, peeled, seeded and cubed
• 2 medium tart apples, peeled, cored and chopped
• 1 onion, chopped
• 4 cups chicken or vegetable broth
• 1/2 cup full-fat coconut milk
• 2 tablespoons chopped fresh sage
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F.
2. Toss the cubed butternut squash with a little olive oil and salt and spread in a single layer on a baking sheet.
3. Roast the squash for 20-25 minutes, until tender and slightly browned.
4. In a large pot, sauté the chopped onion over medium heat until softened and translucent.
5. Add the chopped apples and sauté for a few minutes more.
6. Add the roasted butternut squash, chicken or vegetable broth, and fresh sage to the pot.
7. Bring the mixture to a simmer and let it cook for about 15 minutes.
8. Using an immersion blender or a regular blender, blend the soup until it’s smooth and creamy.
9. Stir in the coconut milk and season with salt and pepper to taste.
10. Serve hot, garnished with additional chopped fresh sage if desired.