Carrot Squash Soup

1 small squash – any kind
2 Tbsp olive oil, divided
1 large onion, diced
4 large carrots, peeled & diced
2 stalks celery, diced
1 medium yam, peeled & diced
8 garlic cloves, minced
1⁄3 cup celery leaves, chopped
1.5 Tbsp Better Than Bouillon (vegetarian)
10 cups hot water
1⁄2 tsp ground cumin
1 tsp dried thyme
1.5 tsp each: oregano & basil
1 Tbsp Bragg’s Liquid Soy Seasoning
Salt & pepper to taste

1. Preheat oven to 375F.
2. Cut squash in half & remove seeds.
3. Using a pastry brush, coat cut side of squash and place face down on a rimmed cookie sheet.
4. Bake squash in preheated oven 30 – 45 minutes, or until fork tender.
5. Turn squash over so it can cool quickly.
6. Set a large pot on medium low heat and add 1 Tbsp oil.
7. Saute onions until translucent & they begin to stick to the pan a little.
8. Turn heat up to medium, then add carrots & celery, stirring occasionally until carrots begin to soften.
9. Add yams, stirring occasionally. When yams begin to stick, add garlic, then cook 5 more minutes.
10. Add hot water, bouillon, and herbs & cumin. Bring to a boil, then turn down to medium low and simmer 20 minutes.
11. Take cooled squash and scoop out flesh from the skin. Chop finely & add to soup.
12. Add celery leaves & Bragg’s. Simmer for a minimum of 30 minutes.
13. Using a potato masher, mash some of the vegetables, leaving some whole, to create a stew-like consistency. Add salt & pepper to taste.