Butternut Squash & Apple Soup

Ingredients:

• 2 cups vegetable stock

• 4 cloves garlic, peeled and minced

• 1 carrot, peeled and roughly chopped

• 1 Granny Smith apple, cored and roughly chopped

• 1 medium butternut squash, peeled, seeded and diced

• 1 white onion, peeled and roughly chopped

• 1 sprig fresh sage

• 1/2 teaspoon salt

• 1/4 teaspoon freshly-ground black pepper

• 1/8 teaspoon cayenne

• pinch of ground cinnamon and nutmeg

• 1/2 cup canned (unsweetened) coconut milk

for ovulatory & luteal phase (day 15-28)

• add 2 tsp. sunflower seeds on top of soup once served

Directions:

1. Add vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cayenne, cinnamon and nutmeg to a slow cooker.

2. Cook for 6-8 hours on low, or 3-4 hours on high, or until the squash is completely tender and mashes easily with a fork.  Remove and discard the sage.  Stir in the coconut milk.

3. Use an immersion blender to puree the soup until smooth.  Taste, and season with additional salt and pepper as needed.