Butternut Squash Soup

Butternut Squash Soup

1 c. chopped onion

2 celery ribs, chopped

2 T butter (Soy Free Earth Balance)

2 cans (14 1/2 oz) chicken broth (I used homemade)

1 t. sugar

1 bay leaf

1/2 t., salt

1/2 t. ground ginger

1/2 t. ground turmeric

1/2 t., cinnamon

1 butternut squash (2 1/2 bls) peeled and cubed (roughly 4 cups cubed) use more or less to taste

3 medium potatoes, peeled and cubed

1 1/2 c. or 1 can coconut milk

2 tsp. Apple Cider Vinegar or 2 TBSP. Sherry

In lg saucepan cook onion, and celery in butter until tender. Stir in broth, sugar, bay leaf, salt, ginger, turmeric and cinnamon.

Add squash and potatoes. Bring to a boil. Reduce heat, cover and simmer for 15-20 min. Remove from heat. Cool slightly, Discard bay lead. In a blender, puree mixture in batches. Return to pan. Stir in milk and sherry. Heat through (do not boil)