Steps

1. Dice onions. Peel carrots and potatoes. Peel and core apple. Peel and remove the seeds from the squash. Chop carrots, potatoes, apple and squash into 1 inch pieces.
2. Heat a large pot oven medium high heat.
3. Add olive oil to pot. Once warm, add onions. Cooking for 5 minutes.
4. Add chopped vegetables, broth and orange juice to the pot and increase heat from medium high to high. Add salt & pepper to desired taste. Bring to a boil and cook for 10 minutes.
5. Reduce heat to a simmer. Add coconut milk, orange zest and cinnamon. Cover and simmer to 30 minutes.
6. Remove from heat and let cool for 10 minutes.
7. Use an immersion blender to puree the soup until it’s smooth (if you don’t have an immersion blender, you can use a blender. NOTE: when blending hot liquids in a blender, remove the small vent on the top of the lid and cover with a towel when blending).
8. If you prepared the soup in advance, return to medium-high heat for 10 minutes to warm prior to serving.