1 small/medium butternut squash
1 small/medium spaghetti squash
6-8 cups vegetable or chicken broth
2 tablespoons coconut oil
1 medium onion, peeled and chopped
1 clove garlic, peeled and minced
1 gala apple, peeled, seeded and sliced
1/2 -3/4 cup coconut milk, unsweetened
2 cups cup jumbo lump crab meat, rinsed well to remove any shells
1/2 teaspoon of ground cinnamon
pinch cayenne pepper
Preheat oven to 400. Slice squashes in half and remove seeds. Place in baking dishes flesh side down and bake for 45 minutes until soft and cooked. Set aside. May be cooked ahead, refrigerated or frozen and reheated when making soup.
Place oil in a saucepan over medium high heat. Melt then add the onion. Cook until onion is tender and translucent. Add garlic cooking 2 more minutes. Add apple and cook until tender. Pour in broth and heat for 3-5 minutes. Add squash to pan and blend using an immersion blender or transfer all ingredients to a food processor and blend until smooth. Stir in coconut milk and crab and adjust seasoning to your liking, adding more milk as needed.
Makes 6 servings. Can be frozen to eat later, adding crab meat upon serving.