1 Butternut Squash, peeled and cut into 1″ cubes

1 Onion, diced

2 Celery Ribs, diced

3 Garlic cloves, chopped

1 Tbs Coconut Oil

1 can Coconut Milk

1 cup Water

1 Tbs Harissa

Salt & Pepper, to taste

Cinnamon, Cumin, Coriander, to taste

Heat coconut oil and saute onion and celery till softened, about 7 minutes.  Add garlic and saute another minute being careful not to brown the veggies.  Add squash, water, coconut milk, harissa, spices, and salt to taste.  Simmer about 15 minutes till squash is very soft.  Puree till smooth.  Season with salt and pepper if needed.