Sweet Potato and Butternut Squash Soup

We had an over abundance of sweet potatoes. So this is one of the two soups I made today.

Olive oil
1 yellow onion, diced
1 medium butternut squash, peeled and cubed
1 medium sweet potato, peeled and cubed
1 green apple, peeled, cored and cubed
4 cups low sodium vegetable broth
1 teaspoon cinnamon
1/4 teaspoon coriander
1/4 teaspoon cumin
1/4 teaspoon ground ginger
1/8 teaspoon nutmeg
1/2 cup of light coconut milk from the can in the Asian aisle (optional)
Salt and pepper

1. Heat olive oil in Dutch oven over medium heat. Add onion to pot and cook 5-7 minutes.

2. Add squash, sweet potato, apple, vegetable broth, spices from cinnamon to nutmeg, salt and pepper.

3. Turn heat up to medium-high, cover, and cook for 25 minutes. Turn off heat.

4. Using an immersion blender, purée the soup, adding in the coconut milk and additional sea salt.