Supplies Needed:
Large stock pot

Blender or immersion mixer

Cook spoon

Cutting board

Chef's knife (or Sharp knife)

Teaspoon (to scoop out squash seeds)

The Process:
Peel and chop all vegetables

Place all vegetables in stock pot and fill pot until covered with water

Boil on med-high heat for about 20-30 min or until vegetables are tender and breaking apart

Let vegetables cool down a bit (about 10 min)

Pour vegetables with water into your blender and blend until smooth

- Or use immersion mixer to blend vegetables until smooth -

Transfer contents of blender back into the pot. Turn stove on low/med-low heat

Add can of coconut milk

Give a stir

Season to your liking with Coffee Cumin and Something Sweet

Add more water or coconut milk to thin out soup to your liking

Enjoy with a toasted baguette or (even) white rice