Butternut Squash Soup

Servings: 5
Ingredients:

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 and ginger in oil and sherry for 10
minutes. Stir frequently. If the vegetables stick, add a little stock.

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

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