2 large butternut squash

1 can coconut milk

2 tbsp curry powder

3 stalks of celery

½ bunch fresh parsley

3 medium sized shallots

1 small onion

3-5 cloves garlic

½ to 1 cup sherry

Coconut oil

1 tbsp Herbamare seasoning (optional)

Sea salt to taste

White pepper to taste

Cut squash in half long way and scoop out seeds. Place face down on a baking sheet and bake on 375 F for 45 minutes to 1 hour. Chop all veggies roughly and sauté in 2 tbsp coconut oil. Add parsley and curry powder in last 2 minutes of sautéing. Add sherry at the end of the sauté and turn off heat. Take one cooked and cooled squash at a time and half the cooked veggies and sherry and put all in food processor. Then do a second batch and add the can of coconut milk to second batch. Transfer to soup pot and add salt, pepper, Herbamare and heat. Taste and adjust seasonings. Add more sherry and curry powder if desired. Garnish with scallions.