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Bring 6 cups of water to a boil in a large pot.
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Add chopped squash, yam, celery, onion, ginger, and sea salt.
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Add more water to cover vegetables fully if necessary.
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Bring back to boil and reduce heat to simmer.
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Cook until all vegetables are tender- about 20 minutes.
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Remove from heat and using an immersion/ hand blender, puree until smooth.
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Add in 1 cup of coconut milk and stir.
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Add remaining spices and either serve or return to heat until you are ready to enjoy.