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INGREDIENTS
½ Cup chopped onion
2 Tbs. minced garlic
1 to 3 Tsp. grated ginger root
1/3 Cup dry sherry
1 Tbs. olive oil
4 Cups butternut squash (peeled, seeded and cubed)
2 Cups vegetable broth
1 Tbs. lemon juice
½ Tsp. ground coriander
½ Tsp. ground nutmeg
¼ Tsp. ground cumin
Lemon rind grated, as desired

DIRECTIONS
In a 4 quart stock pot, sauté onion, garlic, ginger, dry sherry in olive oil over medium heat for 6-7 minutes, stirring frequently.
Add squash and broth.
Cover pan and bring to boil over medium-high heat.
Reduce heat to low, simmer for 20-25 minutes until squash is tender.
Remove from heat and let cool 10 minutes.
Puree soup in blender or food processor.
Add lemon juice, coriander, nutmeg, and cumin.
Garnish with grated lemon rind.

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