This soup is so tasty and full of antioxidants, vitamins and fiber. Even my 5-year-old daughter loves it. Top with homemade garlic croutons for extra flavor and crunch. Serves 12.

1-3 lb. butternut squash, peeled and diced (6 cups)
2 medium cooking apples, peeled and diced
1 large onion
1 Tbsp avocado oil
2 garlic cloves, peeled and chopped
1 quart chicken or vegetable broth
½ tsp ground cinnamon or 2 cinnamon sticks
½ tsp ground ginger
1 Tbsp cold butter
½ cup organic half and half
1 Tbsp honey or coconut sugar
¼ tsp ground nutmeg
1 tsp salt
¼ tsp ground black pepper


  1. Over medium heat, add avocado oil to a large stockpot. Add onions and apples; and cook until onions are soft, about 5 minutes.
  2. Add butternut squash, garlic, broth, cinnamon and ginger. Cover and simmer until the butternut squash is very soft, about 30 minutes. Remove the cinnamon sticks if applicable.
  3. Purée the soup with an immersion blender or purée in batches with a standing blender (do not overfill).
  4. Stir in the cold butter and then the half and half.
  5. Season with nutmeg and honey. Add salt and ground black pepper to taste.

Tip:  To easily cut up a butternut squash, cook it in the microwave on high for 3-4 minutes or in a 350º F oven for 10 minutes to soften it up.  Peel with a y-peeler.