In a large soup pot, saute onions in grapeseed oil with pepper and salt
When onions have caramelized, add carrots and celery. Allow to cook for a few minutes until celery begins to soften.
Then add garlic, squash, apple and potato.
Add chicken broth and water until ingredients are covered in pot.
Boil/simmer until squash and other ingredients are softened.
In a small bowl, combine xylitol and blackstrap molasses to form “brown sugar”
Stir into soup and cook until dissolved.
Taste and add salt, pepper and garlic salt to taste.
When all vegetables are soft, carefully move ingredients to a blender or food processor and blend until pureed. Be careful! It will be hot
Pour into bowls to serve. Add garnish of nutmeg and/or crisped sage.