Butternut Squash Soup!

VEGAN!! I am not even a Vegan!

You can pick any kind of squash you want:
butternut, or try a medley of up to 3 fall type squashes

Use 1.5 lbs - 2 lbs. of squash.
I recommend skinning the squash before beginning (with a veggie peeler)

Ingredients:
squash of your choice (ex. butternut)
vegetable broth
coconut milk (from a can)
half of an onion
a couple carrots
a couple stalks of celery
a handful of garlic cloves
sesame oil
honey
parsley
nutmeg
cumin
salt
pepper

START:

• steam the squash - I like to chop up squash and use a rice cooker
• you can also roast in oven with water on bottom of pan, cover with tin foil
• boil carrots, celery, onion, garlic in some vegetable broth for 8-10 or so minutes. 
• take all cooked veggies and puree them in a blender with some more vegetable broth (the more broth, the easier it is to puree)
• pour everything in a pot and start to cook on low
• add a couple table spoons of each seasoning: parsley, nutmeg, cumin, salt, pepper
• pour in a 1/4 cup of coconut milk or more to taste
• add a couple scoops of honey and stir
• pour a tablespoon or so of sesame oil into soup
• simmer for 30 minutes of so!

Now you are done! Let cool, and enjoy!