Autumn Soup

Recipe:

1 Tablespoons coconut or olive oil
1 onion, diced
6 cloves garlic, minced
6 cups chicken broth
1 large butternut squash
1 carrot, peeled and chopped
1 green apple (Granny Smith), peeled and chopped
1 sprig sage
dash of cayenne
pinch of cinnamon & pinch of nutmeg
1/2 teaspoon yellow curry powder (optional)
1 cup unsweetened coconut milk
Flake salt & ground pepper to taste

Instructions:
Preheat oven to 350 degrees. Toss squash & carrots in coconut or olive oil and lightly salt . In a large soup pot, saute onions in coconut oil for 2-3 minutes, add garlic and saute 1 minute longer. Add chicken broth, roasted butternut squash & carrot, green apple, sprig of sage, dash of cayenne, cinnamon, nutmeg, and curry powder. Bring to a gentle boil, reduce heat and simmer for 30 minutes.

Remove sage. Transfer soup in batches and puree in an immersion blender (I have a Vitamix blender) per instructions. Return to pot and add coconut milk. Heat and serve with garnishes.
NOTE: I have purred many soups in my blender. If the soup is hot remove the center of the lid, cover with a cloth and process in 1-2 cup batches.