Squash-Quinoa Fall Soup


1 tbsp. of butter or coconut oil
2 tsp. curry powder
1 tsp. coriander
2 small onions
2 cloves garlic
6 cups of filtered water
1 medium squash (I used an acorn squash but you can use any)
1 apple
2 cups of cooked quinoa
1/2 boiled sweet potato
1/4 tsp. of grey sea salt
1 tsp. of black sesame seeds.


Chop onions and mince garlic. Peel acorn squash and chop in large chunks. In a large pan, melt butter over medium heat and stir in curry and coriander.  Add onions and garlic for a couple of minutes or until onions are translucent. Then add filtered water and squash pieces. Bring to a boil. Once boiled, reduce to simmer and let simmer for 20-30 minutes or until squash is soft. Chop apple in 4 and add leftover sweet potato to pan. Let simmer for 5 more minutes. Remove from heat and let it cool down slightly before using a handblender to make a smooth soup. Finally, add left over quinoa and grey sea salt if using. Sprinkle with black sesame seeds.