Fall Butternut Squash Soup

When the weather turns colder, I turn to more soups. I especially like making one on the weekend to take for my lunches at work that week. Here is one I whipped up recently:

• 1 tbsp of coconut oil
• 1 onion, sliced
• 1 butternut squash, peeled, seeded and cubed
• 1 carrot, chopped
• 1 celery stalk, chopped
• 1 apple, cored and sliced
• chicken stock (reserved from my crockpot stock after roasting a chicken

1. Melt coconut oil in big pot over medium heat.
2. Add onion and stir frequently till soft, then add other vegetables as they get cut.
3. Add the chicken stock to cover all the veggies and fruit.
4. Bring to a boil and simmer until all veggies are soft.
5. Remove from heat and blend with a hand blender or in batches in a food processor.

Enjoy!