by Lori Nicolosi

* 1 large onion, chopped

* 1 large butternut squash, peeled and cubed

* 2 - 3 Tablespoons fresh ginger, peeled and finely grated

* 1/4 teaspoon ground cinnamon

* 1 teaspoon ground coriander

* tamari to taste

* 1 teaspoon or more to taste celtic sea salt

* fresh coriander (cilantro) for garnishing

 

In a large soup pot, add the olive oil, onions, and sea salt. Cook over low heat until the onions are transparent and soft. Add the garlic. Let that cook for a few minutes until the aroma of cooking garlic fills the air. Raise the heat to high and add the ground coriander, cinnamon and the squash, stir well and cook for a few minutes making sure to stir often so the spices don't burn. Add the water or broth until it is just covers the squash. Bring to a boil over high heat then cover with a lid and lower heat to a simmer. Cook for about 1 hour, until soft.

 

Carefully blend the soup until smooth and silky or mash it a little and leave it chunky. Add the ginger... the larger amount if you like it a little spicy. Finish with tamari to taste and sprinkle on top lots of yummy fresh coriander.