I made this this morning to serve this evening to my non-veg inlaws. This
recipe was adapted from the Vegetarian Times September issue.
5 cups veg broth
6 medium cloves garlic, minced
1.5 cups diced celery
1 c. diced onion
1/2 c. diced carrot
2 T. curry powder
1 T. minced fresh ginger
5 cups peeled, thinly sliced butternut squash
1/4 c maple syrup
1 t. cider vinegar
Combine all ingredients except syrup and vinegar, bring to a boil, cook until
all veggies are soft. Puree in blender or food processor until smooth.
Return to pot, add syrup and vinegar.