Directions

1. Melt butter or oil in a large saucepan over medium heat. Add onion; cook, stirring occasionally, until it begins to soften, about 4 minutes. Add squash, and cook, stirring occasionally, until soft, about 10 minutes.
2. Add apples, salt, cumin, coriander, ginger, cayenne, black pepper, broth and the water or coconut milk (just enough to cover). Bring to a boil. Reduce to a simmer, and cook until vegetables are very soft, about 30 minutes.
3. Puree in batches in a food processor or blender until smooth and return to saucepan. Heat over low, adding water to thin to desired consistency. To serve, garnish with toasted coconut flakes, toasted cashew pieces, diced apples, sour cream or scallions as desired.

Per servng: 207 calories, 3g fat, 1g sat fat, 48g carbohydrates, 3g protein, 413mg sodium, 7g fiber, 153mg calcium