Ingredients
1 small Butternut or buttercup squash
(1 ½ C cooked)
1 large Garnet yam, peeled & chopped (2 C)
1 medium Onion, chopped (1 C)
1 C Celery, sliced thin
2 Tbl Garlic, minced
4 ½ C Filtered water or vegetable stock
2 ½ C Coconut milk
2 Tbl Maple syrup, or to taste
3 Tbl shoyu
½ tsp Curry paste
1 small Cinnamon stick
• Sea salt, to taste
• Black pepper, ground to taste
Loving preparation
1. Preheat oven to 375°. Rinse the butternut squash, slice lengthwise
and remove the seeds. Place face down on a lightly-oiled baking
sheet and bake until a knife can pass through it easily, approximately
30 – 35 minutes. Remove from oven and allow to cool. Scoop
the inside of the squash into a large blender.
2. While squash is cooking, place the yams, onions, celery, garlic,
coconut milk, filtered water and cinnamon stick in a 3 qt pot, cook
on medium high heat until yams are thoroughly cooked, approximately
30 minutes, stirring occasionally. Remove from heat and allow to
cool 10-15 minutes.
3. Remove cinnamon stick, add shoyu and maple syrup, place
in blender with squash and blend. Add salt and pepper to taste, mix well and enjoy.
4. Garnish with black sesame seeds and a leaf of mint or cilantro.
The flavor of this soup may vary according to the sweetness of the
yams and squash, add maple syrup to taste.
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