1 Melt the coconut oil on medium heat in a stock pot and saute onions, celery, carrots, and garlic until translucent for about four minutes. Add the butternut squash and give a quick stir.
2 Add the apple cider, cored apple, and the stock, and the chicken (or vegetable) stock. If adding brown sugar (optional), add it now and be sure to cover everything with liquid. Add the salt and remaining the spices and simmer for 1 hour stirring occasionally.
3 Puree the soup with an immersion blender until the mixture is smooth. You can freeze any leftover soup. When serving, dollop with sour cream and a few pepitas for garnish.