Butternut Squash Soup

1. 3 cups butternut squash, cubed
2. 1 carrot, peeled & cubed
3. 1 cup onion, diced
4. 1 Apple, cored and diced
5. 2-3 Tbsp. Olive oil
6. 4 cups chicken stock
7. 3 sprigs fresh thyme or dried
8. 1 can coconut milk
9. 1 tablespoon honey or agave nectar
10. Garnish with pumpkin seeds, Seasoned croutons, fresh thyme leaves and a drizzle of honey

1. In a large skillet pan, sauté the butternut squash, fresh thyme, carrots, onion, apple and olive oil till softened.
2. Add the hot vegetables to a blender and poles a few times.
3. Pour one can of coconut milk into the butternut squash and blend on high until smooth.
4. Season with salt and pepper to taste.
5. To garnish: seasons croutons, drizzle of honey, and toasted pumpkin seeds.

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