Prep the Butternut Squash

Peel the butternut squash and remove the seeds. Cut the squash into 1-inch cubes and set aside.

Peel and chop the onion and apple.Mince the garlic and grate the ginger.

Cook the Onion and Garlic

In a large soup pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion with a good pinch of salt and pepper and cook for 5-7 minutes, until tender and translucent.

Add the minced garlic and ginger and cook for another 30 seconds until fragrant.

Add the Butternut Squash and Flavor 

Stir in the butternut squash, sage, rosemary, cinnamon, and paprika. Add another good pinch of salt and pepper and cook for 4 minutes.

Add the apples and cook for another minute.

Simmer the Butternut Squash Soup

Pour the vegetable broth into the pot, using enough to just cover the vegetables. Bring the soup to a boil. Reduce the heat to medium-low and simmer for 20-30 minutes until the squash can easily be mashed with a fork.

Cool the Soup and Purée

Remove the soup from heat and let it cool for at least 10 minutes. Ladle the soup into your blender and make sure to only fill it half full.

Keep the lid vented and blend the soup until creamy and then transfer to a large bowl. Repeat until all of the soup has been puréed.

Transfer the soup back to the pot and turn the heat on low to ensure the soup is hot.

Stir in the Coconut Milk

While the soup is heating on low, pour in the coconut milk and cook for another 5 minutes.

Serve it Hot

Taste for seasoning and add more salt or pepper as desired. Serve it up hot and with delicious toppings like some extra coconut milk and chopped pecans.