The first step is to rinse, peel and dice the vegetables.
Next, in a large soup pot warm, add one teaspoon of avocado oil over medium heat.
Add the chopped onion, shallots, and garlic, and salted for about 2 -3 minutes.
Then, add carrots, celery, and 4 to 5 cups of vegetable broth ( 24 to 32 ounces). Stir to combine.
Next, add 1 teaspoon chili powder, 1 teaspoon turmeric, ⅓ teaspoon cumin, 1-2 teaspoons of salt depending on your taste.
Add the butternut squash ( 2 1/2 cups), 1/3 cup quinoa, and some fresh basil.
Cover the pot and let it cook for about 20 minutes or until the butternut squash is tender.
Then, transfer some pieces of the butternut squash into a blender, add some liquid from the soup ( 1-2 tablespoons ) and blend for 3 minutes. Add the mixture into the soup. Add some water if you feel it needs it. It depends on the consistency you desired.
Next, add ½ cup coconut milk (full-fat). Stir and cover the pot.
Let the soup cook over medium-low heat for ten extra minutes or until the soup has the desired creamy consistency.