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 Nama shoyu
½ tsp Curry paste (page 197 of cookbook)
1 small Cinnamon stick
• Sea salt, to taste
• Black pepper, ground to taste
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 nama shoyu and maple syrup, place in blender with squash and blend according to instructions on page 36 of cookbook. 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