Title: Butternut Squash Soup
Categories: Soup Vegetarian
Yield: 5 Servings

1/2	c	Chopped onions
2	tb	Minced garlic
1	tb	Minced ginger root
1/3	c	Dry sherry
1	tb	Olive oil
2	c	Vegetable broth
4	c	Peeled, seeded, cubed - butternut squash
1	tb	Lemon juice
1/2	ts	Coriander
1/2	ts	Nutmeg
1/2	ts	Cumin
1/2	ts	Cinnamon
1	tb	Lemon rind

In a large pot, saute onions, garlic & ginger in oil & sherry for 10 minutes. Stir frequently. If the vegetables stick, add a little stock.

Add remaining stock & squash. Cover pot & bring to a boil. Lower heat & simmer for 25 minutes. Remove from heat & let cool 10 minutes. Puree in a blender, then stir in the remaining ingredients. Garnish with lemon rind.

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