Butternut Squash Soup

Instructions

1. Saute onion, garlic,and squash in red palm oil with 1 tsp. salt for a few minutes. Add 1/2 cup water, cover pan or pot and cook on medium low heat for about 15 minutes.
2. Add another 1/2 cup water, sliced apples, 1/2 tsp. salt, coconut manna & spices and continue to simmer for 10-15 minutes, or until soft.
3. Turn off heat and add coconut milk, stir slightly. Remove whole clove.
4. Pour into a blender and puree until smooth, adjust desired thickness by adding water.
5. Reheat in a pot, salt to taste and serve. Garnish with pumpkin seeds or cut basil leaves.