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Creamy Butternut Squash Soup
1 medium butternut squash, peeled, seeded and chopped 1 medium apple, peeled, cored and chopped 1 bay leaf 2 cloves of garlic, minced 1 tsp minced ginger 1 yellow onion, chopped 1 (15 oz can) coconut milk 3 cups of chicken stock 1 tsp cinnamon salt and pepper to taste thyme for garnish
Add all ingredients to dutch oven, except coconut milk and thyme.
Bring to a boil, then reduce to simmer until apples and squash are tender.
Blend with an immersion blender until desired smoothness.
Add coconut milk and heat through. Mix well.
Season to taste with salt and pepper and garnish with thyme before serving.