Mouthwatering Butternut Squash & Apple Soup
1/4 cup olive oil, divided
1 butternut squash, peeled, gutted, and chopped into 1" cubes
2-3 sweet apples, peeled, cored and chopped into 1" cubes
1/2 medium-large onion, chopped into 1/2" squares
2 (14 ounce) cans unsweetened coconut milk
2 teaspoons sea salt
1 teaspoon black pepper
2 teaspoons cinnamon
1-2 pinches cayenne pepper, optional
1. Drizzle olive oil in a large pot, heat and throw in onions, squash and apples. Sautee for about 10-15 minutes (the longer, the more flavor). Be careful not to burn, by continuously stirring and adding more olive oil.
2. Pour in coconut milk, a little more olive oil, sea salt, black pepper, and cinnamon. Bring to a boil, then turn heat down and cover. Cook this way for about 25 minutes, stirring occasionally.
3. Use a whisk to mash up squash and apples once they are soft enough. Continue to mash until it is a soup consistency. If it's too thick for your preference, add a little water. Add salt, pepper and cayenne, to taste.
Enjoy this delicious soup!!
Source of recipe: My prince made this up.