Servings: Serves: 6 servings

2 T. coconut oil, divided 2 T. coconut oil, divided
1 onion, chopped 1 onion, chopped
2 apples, peeled and chopped 2 apples, peeled and chopped
2 small to medium butternut squash, peeled, seeds removed and cut into ¾" pieces 2 small to medium butternut squash, peeled, seeds removed and cut into ¾" pieces
4 c. chicken broth 4 c. chicken broth
1-1/2 t. cinnamon 1-½ t. cinnamon
¼ t. cloves ¼ t. cloves
1 t. salt 1 t. salt
1 lb. quality sausage 1 lb. quality sausage
½ c. pecan pieces (leave out for AIP) ½ c. pecan pieces (leave out for AIP)

In a large pot melt 1 Tablespoon of the coconut oil.
Saute the onion and apple in the oil, until the onion is nearly translucent.
Add the butternut squash pieces, chicken broth and spices to the pot.
Cover and bring the mixture to a boil, then turn the heat down and simmer until squash is soft and can be pierced easily with a fork, about 25 minutes.
When squash is soft, remove pan from heat.
Use an immersion stick blender to blend into a smooth soup. Can also be placed into a blender to smooth.
While squash is cooking, melt the other 1 Tablespoon of oil in a medium pan and cook the sausage in it, removing it from casing if necessary. Cook over medium heat, stirring often and breaking the sausage into small pieces.
When sausage is browned, add the pecan pieces and stir to combine.
Serve with the sausage pecan mixture placed on top of the soup.