Butternut Squash Soup

Still cold...like really cold.  Which  makes me want to continue along the comfort food path and not ever leave my house...ever.  But I have a darned CrossFit wake up call at 5:25.  So leaving the house is kind of essential.  But I can see how it would be so easy to not go out.  I am ready for spring.

2 tbsp. coconut oil

1 onion, small dice

1 granny smith apple, peeled, cored and diced small

1 butternut squash, sliced and then chopped

4 c. vegetables stock

1 c. coconut milk, canned

1-2 tbsp. wild porcini sea salt*

pepper to taste

Heat coconut oil in large dutch oven over medium heat.  Cook the onions until they start to caramelize. Add the apple and butternut squash, cooking again for a few minutes or until the apple starts to release liquid.  Add the vegetable stock and bring to a boil.  Reduce heat and simmer until the squash is tender. Using an immersion blender, mix the soup until relatively smooth.  Return the heat to medium and add the coconut milk.  Add the salt and pepper to taste.

*The porcini salt really helps bring this dish together.  The smokey, earthy flavor tends to balance out the sweetness of the squash and apple.  I buy mine at Williams Sonoma.  So good!