1

Pre-heat oven to 400F.

2

Cut the butternut squash in half lengthwise. Scoop out the seeds and pulp. Brush the squash lightly with one tablespoon of melted coconut oil. Place the squash face-down on a lined baking sheet. Let cook for 35-45 minutes, until the squash edges begin to brown and it is easily pierced with a fork.

3

While the squash is in the oven, heat a heavy-bottom pot over low-medium heat. Add the remaining 2 tablespoons of coconut oil and let it melt.

4

Add onion and cook, stirring often, until softened slightly, about 5 minutes. Add chopped garlic, stir to coat.

5

Deglaze with apple cider vinegar. Let cook for another minute.

6

Add in coconut milk and water, then bring the temperature up to medium-high.

7

Add the remainder of the ingredients and bring the pot to a simmer. Reduce the heat to low and let cook for 20 minutes. Once done cooking, remove from heat to cool slightly.

8

Once squash has cooked, and had time to cool down, scoop out the inside flesh and add it to the soup pot.

9

Using an immersion blender, blend the soup until it is creamy and smooth!

10

Serve with lime wedges, crispy bread and fresh cilantro.