½ butternut squash, roughly chopped
1 tsp. olive oil
1 apple, roughly chopped
Dash of cinnamon
3 cups of organic low-sodium chicken stock

In a pan, heat olive oil and sauté the butternut squash for a few minutes until squash is slightly softened and light browning is starting. Add apples. Add cinnamon. and sauté for another 2 minutes.

Add the chicken stock and simmer for 30 minutes or until squash is tender.

Puree the mixture in batches until a nice consistency is achieved. Add boiled chicken stock for more creaminess or rice cereal for more density.