Paleo Butternut Squash Soup

This soup takes a little bit of prep work; however, it is super healthy, satisfying, and will last for many meals.

Ingredients:
2 medium or 1 large butternut squash
1 yellow onion
1 bulb fennel
2 cloves garlic
1 clove shallot
1/4 tsp cinnamon
4 cups organic chicken broth
1- 2 cups unsweetened coconut milk (to desired consistency)


Instructions:
1)  Cut squash in half and roast at 400 degrees for 30-60 minutes - until completely soft.  I bake face down in about 1 inch of water.  I also sprinkle cinnamon on the squash.
2)  Slice remaining veggies and roast in oven until soft.
3)  Blend squash with veggies in chicken broth.
4)  Return to pan and add coconut milk to thicken.
5) Add additional seasoning to your liking.  Curry ... Cinnamon ... Nutmeg ... Garlic ...Thyme ... Sage ..