Vegetable Squash Soup

Step 1

Preheat the oven to 375 degrees.

Step 2

Rinse the squash, slice lengthwise and remove the seeds.

Step 3

Place face down on a lightly oiled baking sheet and bake until a knife can pass through t easily, approximately 35 minutes.

Step 4

Remove from oven and allow to cool.

Step 5

Scoop the inside of the squash into a blender.

Step 6

While squash is cooking, place the yams, onions, celery, garlic, coconut milk, water, curry paste and cinnamon stick in a 3 quart pot and cook on medium high heat until yams are thoroughly cooked, approximately 30 minutes, stirring occasionally.

Step 7

Remove from heat and allow to cook for 15 minutes.

Step 8

Remove cinnamon stick, add tamari, maple syrup in a blender with squash and blend.

Step 9

Add salt and cayenne pepper to taste.

Step 10

Add cilantro liberally at the end, after the soup is cooked.