2 cups cooked butternut squash
1 cup full fat organic coconut milk
1 pinch salt
1 tsp cinnamon
1/2 tsp ground ginger
4 Tbls toasted coconut
1. Add to a food processor, the apple, butternut squash, coconut milk, salt and spices.
2. Blend until smooth; about a minute.
3. Add to a saucepan and bring to a simmer, stirring often.
4. Cook for about 10 minutes.
5. Serve warm and top with about a tablespoon of toasted coconut for each serving. Will last in fridge for 4 days.