1 medium butternut squash (cut in cubes)
1 ½ pink or red sweet apples- cut into cubes (I used pink crisps, which are great this time of year)
1 medium or ½ large onion chopped
4 tbsp coconut oil
2 ½ cups of vegetable broth (try for low sodium)
¼ tsp pumpkin pie spice
¼ tsp cinnamon
1/8 tsp smoked paprika (optional)
Pinch of sea salt and black pepper
Preheat oven to 400F
Combine the butternut squash, apple, and onion into a greased Dutch oven pan and mix. Add the 4 tbsp of coconut oil on top of the mixture in different spots. Bake in oven for 45 mins, periodically stirring it.
Once done in oven, transfer to stove top and add the vegetable broth and spices. Bring to a boil and simmer it for 10 minutes then remove from heat. Let briefly cool a little bit and then blend and liquify with emersion blender. ENJOY!!!
Serves approx. 4-5