How to make Butternut Squash Quinoa Soup

• 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.