1 Winter, orange-fleshed squash such as a butternut 3 celery spears, diced up finely
3 large carrots chopped
2 yams, peeled and sliced thinly
1 shallot, diced
½ c. of peeled ginger, sliced thinly
3-5 cloves garlic, crushed 6 c. of vegetable or chicken broth (“Better than Bouillon” recommended) 2 c. of water 1 can of coconut milk 1 t. dried tarragon pepper to taste fresh chopped pear or green apple, garnish
Slice the squash in half and bake it at 350 F in a little water, sprinkled with cinnamon. Remove from oven when soft and let cool. In a soup pot, simmer the celery, carrots, yams, shallot, ginger, and garlic. Peel and slice the squash and add it to the pot. Add the chicken broth, 2 additional cups of water, and coconut milk and continue to simmer until everything is soft. Add the teaspoon of dried tarragon and pepper to taste. Puree the soup using a hand-held puree device, or blend in small batches in a blender or food processor. Allow to cool before serving. Garnish with the fresh chopped pear or green apple.