1 butternut squash-peeled and cubed
2 yams- peeled and cubed
1 zucchini- cubed
2-3 stalks celery-chopped
1 onion-chopped or shallot
1 can full fat unsweetened coconut cream milk (*optional)
3 T olive oil
1 T sea salt or pink Himalayan salt
1 T turmeric powder
1/4 t cayenne pepper
1/4 t black pepper
1 1/2 T curry (*optional)
1 organic orange (zest and juice*also optional)
parsley or cilantro-your choice-to garnish
Saute onions and celery in olive oil until translucent. Add spices. Add veggies. Then add coconut milk. Fill water to about 1 1/2 inches below top of pot. Let simmer for about 45 min- 1 hr. Until fork goes through butternut squash easily. Then salt to taste. Hand held immersion blender or blend or mash. My son loves to add a bit of citrusy-sweetness. At this point you may add a bit of orange zest and squeeze the juice into the mix . It adds a whole new dimension! A creamy soup is really nice. Add garnish to bowls and enjoy!
If you prefer not to blend and keep chunky, you may add less water while cooking and put on top of a grain of your choice for a curry type dish.
You may also experiment with adding other winter squash and root vegetables.
(As usual, I use all organic ingredients.)