1 butternut squash, peeled, seeded and cut into chunks
4 cups chicken broth
1/4–1/2 cup coconut milk
sea salt and pepper
Melt butter in a pot over medium heat. Add onion, apple and sage and cook, stirring occasionally, for 8 minutes.
Add squash and broth. Bring to a simmer and cook until squash is tender, 15–20 minutes.
Transfer mixture to a blender (or use an immersion blender), working in batches if necessary, and puree until smooth. (Be careful blending hot liquids.) Return to the pot, stir in coconut milk to reach desired consistency. Heat through and season with nutmeg, sea salt and pepper to taste before serving.