2 Tablespoons Olive oil

1 shallot, sliced

2 cups roasted butternut squash

¾ cup coconut milk

2 cups chicken stock

2 teaspoons salt

1 teaspoon black pepper

1 tablespoon chipotle, chopped

1 granny smith apple, diced for garnish

Roasted butternut squash seeds, for garnish

Directions

1. Heat pan on medium heat. Add oil. Add Shallots.  Saute until shallots are translucent.
2. Add butternut squash.
3. Add coconut milk and chicken stock.
4. Add salt, pepper, and chipotle.
5. Cook for 10 minutes until all flavors are combined.
6. Puree.
7. Serve with a few apple pieces and seeds on top.