–squash (2 large, or 4 small, fresh, sliced)
–ginger, turmeric, cumin, cinnamon, coriander, cayenne pepper, salt, pepper (1 teaspoon each, except for cayenne, which is one-half teaspoon)
–red onion (fresh, one-half, sliced)
–minced garlic (bottled, 1 tablespoon)
–maple syrup (bottled, 1 tablespoon)
–vegetarian vegetable soup (undiluted, 1 can)
–lemon juice (bottled, 2 squirts)
–olive oil (1 tablespoon)
–milk (dairy, almond, or soy, 1 cup)
1 – Slice the squash and onion. Place in a covered baking dish. Add the herbs (see above for amount), garlic, maple syrup, soup, olive oil, and lemon juice. Stir. Microwave on high for 8 minutes. When finished, let cool for 5 minutes (food is too hot to work with).
2 – Place the ingredients in a food processor. Puree until smooth.
3 – Add 1 cup of milk. Stir. Microwave for 5 minutes on high.
4 – Let the soup stand for 5 minutes, covered, before serving.
5 – Serve hot.
–adapted from the Mississippi Daily, newspaper of the University of Mississippi