INGREDIENTS
3 cups
Butternut squash
2
Garlic cloves
1
Red onion
1 tbsp
Sage, dried
1 tbsp
Thyme, fresh
1 lb
Zucchini
1 cup
Chicken stock or vegetable stock
1 cup
Coconut milk
1
Sea salt and freshly ground black pepper
4 tbsp
Coconut oil
1/4 cup
Walnuts, toasted