2 cups vegetable or chicken stock
4 cloves garlic, peeled and minced
1 carrot, peeled and chopped into 1/2 inch pieces
1 granny smith apple, peeled and cored, chopped into 1/2 inch pieces
1 medium butternut squash, peeled, seeds removed and chopped into 1 inch cubes
1 onion, peeled and diced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/2 cup unsweetened coconut milk
In a large stockpot, combine vegetable or chicken stock, garlic, carrot, apple, squash, onion, salt, pepper, and cayenne pepper. Toss to combine all ingredients.
Cook on medium heat until the mixture comes to a simmer. Cover the pot, reduce heat and allow to cook for 20-30 minutes or until vegetables are tender. Add coconut milk to the soup. Then using a blender or immersion blender, puree the soup until smooth.
Taste and add salt and pepper as desired.