Creamy butternut squash soup with a secret ingredient that will spicy things up!
Dice onion, apples, and butternut squash (if not using pre-diced). While you are dicing heat up the oil in the bottom of a dutch oven or a heavy bottomed pot. Once the oil is simmering add the onions and cook them until browned, about 4 minutes.
Add in stock to cover all of the items in the pot and turn up heat until boiling. Once it is boiling, turn down and let simmer, covered for 30 minutes or until everything is softened. Stir occasionally and add more stock as needed to keep everything submerged.
Once everything has cooked through and softened, turn off heat. Using an immersion blender or regular blender, puree the mixture until it has a smooth consistency. Add in the coconut milk and apple butter and mix again until combined. If using a blender you may have to blend in batches to avoid overfilling. Don't forget to vent the lid so your soup doesn't explode!
Serve warm garnished with chives or a swirl of coconut cream. This also freezes well and makes excellent leftovers the next day!
To make this recipe Whole30 or if you don't have apple butter on hand substitute 1 tsp of allspice when all of the spices are added to the mixture.