Ingredients:

• 4 pounds whole butternut squash (about 2 medium), halved lengthwise, and seeds removed.
• 2 tablespoons grass-fed butter/ghee or coconut oil
• 1 medium Granny Smith apple (about 8 ounces), diced.
• 1/2 medium yellow onion
• 1 tsp. rubbed sage.
• 2 1/2 cups organic pasture-raised chicken stock or vegetable stock
• 2 cups filtered water.
• 2 tbsp. cashew butter
• Pink salt and pepper to taste
• 1/3 cup full-fat organic coconut milk
• 3 tbsp. coconut cream

Instructions:

Step # 1: Heat the oven to 425°F, then line a baking sheet with aluminum foil. Place the squash pieces cut side up on the baking sheet. Melt 1 tablespoon of the butter and brush it over the tops and insides of the squash halves (alternatively, you can rub it on evenly with your fingers). Season generously with salt and pepper. Roast until knife tender, about 50 minutes to 1 hour.

Step # 2: In a large saucepan, melt the butter over a medium heat and sauté the apple and onion for 4-5 minutes, being careful not to brown the butter. Add the sage, then scoop the squash flesh into the saucepan, discarding the skins.

Step # 3: Add the chicken stock and water and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer, stirring occasionally and breaking up any large pieces of squash, until the flavors meld together, about 15 minutes.

Step #4:  Remove the pan from the heat and stir in the cream and cashew butter. Puree the soup in batches until smooth and adjust seasoning if necessary. Serve.