Ingredients:

2 cups cooked butternut squash

1 cup full fat organic coconut milk

1 pinch salt

1 tsp cinnamon

1/2 tsp ground ginger

1 apple

4 Tbls toasted coconut

Directions:

1. Add to a food processor, the apple, butternut squash, coconut milk, salt and spices.

2. Blend until smooth; about a minute.

3. Add to a saucepan and bring to a simmer, stirring often.

4. Cook for about 10 minutes.

5. Serve warm and top with about a tablespoon of toasted coconut for each serving. Will last in fridge for 4 days.

Bon Appetit!