You can make this squash soup with pumpkin or any kind of squash you prefer. I choose butternut for the flavor and because it's solid and easy to peel.

Peel and cut a large butternut squash into 1" cubes. Set aside.
Boil 4 cups of water.

1 stalk celery
or alternative (I have a whole page on this)
1 onion
3 cloves of garlic

In an 8-quart pot:
Sauté the veggies in oil with:
1 tbsp cumin
1 tbsp powdered ginger
2 tsp chili powder
2 tsp salt

Add squash and stir-fry a bit
(Optional, but fabulous: grate an apple in near the end of cooking)

Add boiling water, just enough to cover squash.

Simmer till the celery is tender.
Process till smooth.
Serve with a little coffee cream if you like it creamy.

Makes a good supper with hummus and biscuits.

Or throw a cup of cooked black beans in when you heat up a bowl. Now it's a complete meal, and yummy.

Squash soup is watery after it's been frozen. Better to cube extra squash and freeze it that than to freeze servings of soup. I used to do it, but it's just so disappointing when what you want is nice creamy smooth soup. Or try buzzing a can of pumpkin into the  simmered veggies. Same thing, really.

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