Serves 6
1 Tbsp. coconut oil
1 large yellow onion, chopped
2 cloves garlic
2 Tbsp. grated fresh ginger
2 pounds butternut squash, peeled and diced
1 lb. sweet potatoes, peeled and diced
2 apples, peeled and deeded
1 tsp. raw honey or liquid stevia
6 cups organic vegetable stock
salt/pepper to taste
Heat oil in large stockpot. Add onion and cook 5 minutes until translucent. Stir in garlic and ginger and cook for 1 minute. Add squash, sweet potatoes, apples, and stock. Bring to boil, reduce heat. Cover and simmer until tender, about 40 minutes. Puree soup in a blender or with immersion blender. Return to pot. Add salt/pepper to taste.