Melt coconut oil on medium-high heat in a large sauce pan. Add purple onion to the pan and sauté until translucent. I also like to add some sea salt while the onions are cooking. Next, add butternut squash, coconut milk, broth, coriander and stir. Place the lid on the pot and bring to a boil. Reduce heat and simmer for 20 minutes.
Finally, let the soup cool for a few minutes and then either use an immersion blender or Vita-mix (or other high power blender) to puree the soup until smooth. Add more sea salt if needed and more broth if needed for desired consistency. Enjoy!Butternut Squash Soup