Simple Butternut Squash Soup

Preheat oven 425ºF.

Place peeled, cubed butternut squash on a large cookie sheet and sprinkle with cinnamon. Roast for 30 minutes.

Meanwhile, in a large skillet, saute apple and onion in coconut oil and a few dashes of salt for 7–10 minutes or until brown and softened. Add broth, coconut milk, and squash to the skillet with the apple and onion and bring to a boil (or transfer to a pot to fit all). Reduce heat and simmer uncovered for 20 minutes. Stir in salt to taste, about 1 teaspoon.

Use an immersion blender or transfer soup (carefully) to a high-speed blender or food processor and blend until soup is smooth and creamy. Top with bacon and green onions. Enjoy with crusty bread or a grilled cheese sandwich!