Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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