• Heat coconut oil in a soup pot. I like a heavy cast iron pot for soups and sauces.
• Add onion and saute until it becomes translucent.
• Add butternut squash and apples.
• Continue to saute on medium for about 15 minutes.
• Add coconut milk or almond milk and chicken bone broth.
• Cover and cook on low for one hour.
• Use an immersion blender to thoroughly blend the soup until it is silky and smooth.
• Be careful not to splash as you are blending - the soup is very hot.

To Crisp Proscuitto

• Place proscuitto on non-stick pan and bake in 375 degree oven for approximately 10-15 minutes. Remove proscuitto from oven and place on paper towels to cool and crisp.

To Serve

• Ladle soup into bowls. Top with a prosciutto chip, pomegranate seeds, a sprinkle of finely diced apples, and / or a dusting of cinnamon.