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Makes 4 servings


1 T coconut oil

1 medium sized butternut squash, peeled, seeded and cut into 1” cubes

2 medium apples, cored and chopped into 1” cubes

1 large onion, cut into 1” slices

1 t cayenne

1 t turmeric

1 t coriander

1.5 C organic vegetable broth

1.5 C water

1 T grass fed butter

15 fresh sage leaves

handful pepitas


Heat coconut oil in stockpot over medium heat. Add squash, apples and onion, cook until tender. 

Stir in cayenne, turmeric and coriander. Cook another 2 minutes.


Add broth and water, stir and heat to a boil. Cook over low heat 10 minutes. Season with sea salt and black pepper.


Let cool for 15 minutes. Place cooked squash mixture in food processor or blender. Cover and blend until smooth, you may add more water if you’d like a smoother consistency.


Heat butter in small skillet. Add sage and cook until crisp.


Garnish soup with crispy sage and a handful of pepitas

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