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Butternut Squash Soup

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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