1 Medium Butternut Squash, peeled, seeded, and cubed
6 Garlic cloves, minced
2 Carrots, peeled and sliced
1 Sweet Onion, peeled and diced
2 Granny Smith Apples, peeled, cored, and diced
2 C. Stock or Broth
1 Can Coconut Milk
Salt to taste
Pepper to taste
Cayenne to taste
1 pinch Nutmeg
Saute squash in butter in a dutch oven until beginning to get tender. Add garlic, onions, carrots, and apples, and cook until mostly soft. Add broth and bring to a boil. Turn down heat and simmer until all veggies are tender.
Add seasonings. Use an immersion blender to puree veggies until smooth. Add coconut milk and cook until heated through.