Butternut Squash Soup with Bone Broth

1. Pre-heat oven to 400° degrees 
2. Peel and dice the butternut squash and the sweet potato into medium-sized chunks 
3. In a bowl, toss together the squash and potato with avocado oil, a pinch of salt and pepper, 1/4 tsp cinnamon and the garlic cloves  
4. Roast until fork tender, which is usually after 25 minutes 
5. While those are roasting, peel and dice the apple, ginger, and onion
6. Heat 1 tbsp avocado oil over medium heat and sauté the apple, onion, and ginger  
7. Note: do this step only when the roasting is near done (as you will combine shortly after)
8. Add the cayenne and the desired amount of salt and pepper 
9. After 5 minutes, add in the roasted ingredients and cook everything together for 2-3 minutes
10. Add in bone broth mixture and coconut milk and bring to a boil
11. Once boiling, cook on low to medium heat for about 15 minutes (until everything is completely soft and cooked through)
12. Remove from heat and blend together with an immersion blender (or transfer small portions into a big blender)
13. Taste and add more seasoning if needed 

Optional: Serve with extra coconut milk, pumpkin seeds, and fresh sourdough!