I created this soup one cold January while in my weekend cottage in Woodstock, NY. It was so flavorful, I have been making it ever since. It freezes well and can be paired with other soups, for instance a pureed black bean soup for a great and yummy treat!

Yield: 4 servings

1/3 cup dry sherry

1 tablespoon olive oil

½ cup chopped onion

6 garlic cloves, minced

1 tablespoon grated ginger root

2 cups vegetable broth

4 cups cubed butternut squash

1 tablespoon lime juice

½ teaspoon ground coriander

½ teaspoon grated nutmeg

¼ teaspoon ground cumin

¼ teaspoon ground pequin chile

1 tablespoon grated lime peel

1. Heat sherry and oil in a large soup pot over medium-high heat. Add onion, garlic and ginger root; cook, stirring frequently to prevent browning, 10 minutes. If vegetables stick, add a small amount of broth.

2. Add remaining broth and squash. Bring to a boil. Reduce heat, cover, and simmer 25 minutes or until squash is tender. Let cool 10 minutes. Pour soup mixture, in batches if necessary, into a blender or food processor. Process until pureed. Return soup to pan. Stir in lime juice, coriander, nutmeg, cumin, and pequin chile. Heat until hot. Ladle into soup bowls. Garnish with lime peel.

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