1 Tbsp. coconut oil 1 large yellow onion, chopped 2 cloves garlic 2 Tbsp. grated fresh ginger 2 pounds butternut squash, peeled and diced 1 lb. sweet potatoes, peeled and diced 2 apples, peeled and deeded 1 tsp. raw honey or liquid stevia 6 cups organic vegetable stock salt/pepper to taste
Heat oil in large stockpot. Add onion and cook 5 minutes until translucent. Stir in garlic and ginger and cook for 1 minute. Add squash, sweet potatoes, apples, and stock. Bring to boil, reduce heat. Cover and simmer until tender, about 40 minutes. Puree soup in a blender or with immersion blender. Return to pot. Add salt/pepper to taste.