25 ml vegetable oil 2 tbsp
2 onions, chopped
1 garlic cloves, chopped
2 celery stalks, chopped
50 ml fresh coriander, chopped 1/4 cup
5 ml ground cumin 1 tsp
2 ml each salt and pepper 1/2 tsp
1 ml lemon rind, grated 1/4 tsp
1 ml turmeric 1/4 tsp
1 ml hot pepper flakes 1/4 tsp
2 L butternut squash, peeled & cubed 8 cup
1 tomato, peeled & chopped
1 L chicken stock 4 cup
500 ml milk 2 cup
In large dutch oven; heat oil over medium heat; cook onions, garlic, celery, coriander, cumin, salt, pepper, lemon rind, turmeric and hot pepper flakes, stirring, for 5 to 8 minutes or until aromatic and onions are softened. Stir in squash and tomato; pour in stock and bring to boil. Reduce heat to low, cover and simmer for about 20 minutes or until squash is tender.
In blender or food processor; puree soup in batches, until smooth. Return to clean saucepan; reheat until steaming. Stir in milk; heat through.
Serves 8