Coconut squash soup

3 medium butternut squash, halved lengthwise, deseeded and roasted at 400 degrees for about 45 minutes or until soft, and scooped from skins.

1 yellow onion, diced

1 tbsp olive oil or coconut oil

2 apples peeled and chopped

1 cup red lentils

1 tsp S&B brand curry powder

dash of nutmeg

dash of allspice

dash of cinnamon

1 inch fresh ginger, grated

salt and pepper

64 oz Pacific brand vegetable broth

6 oz water

2 large cans, approximately 30 oz, canned coconut milk + a 6 oz coconut cream

In a large soup pot over medium high heat, sautee the onion in olive oil until golden. Add all seasonings and stir until aromatic. Add apples, squash, lentils, broth and water. Bring to a boil, then simmer and reduce until apples and lentils are fully softened. Use an immersion blender and blend until smooth. Add coconut oil and coconut cream, blend again as needed. Serve hot.