• 1 tablespoon coconut oil
• 2 pounds peeled diced butternut squash (I found organic diced butternut at Costco, ready to go! Hooray!)
• 4 apples, diced (I used up some gala apples that were getting a little “old”.)
• 1 leek, white and pale green parts rinsed, halved, and sliced
• 4 cups chicken stock (I used a carton of Pacific Natural Foods Organic Free-Range Chicken Broth.)
• 3 tablespoons FRESH ginger, diced (NO skimping on this – dried, ground ginger just will not cut it.)
• 2 teaspoons dried sage
• 1/2 teaspoon ground nutmeg
• salt to taste
• raw, unfiltered, local honey (optional)

Preparation

Melt coconut oil in a large pot over medium-high heat. Saute leek for about 1 minute, or until slightly softened. Add apples and squash and cook for about 4 minutes. Add chicken broth, ginger, sage and nutmeg. Cover, bring heat down to a simmer, and allow soup to simmer for 20 minutes.

Puree ingredients with an immersion/wand blender. Taste and add salt as desired. Pour into bowls and drizzle with honey, if desired.

With ginger for an upset stomach and honey for a sore throat, this is the perfect “feel better” soup for your menu!