Ingredients:
Serves 4

1 large butternut squash, peeled and diced coarsely
2 slices of ginger root ( more if you are fending off a cold)
1 clove of garlic finely diced
3 cups of vegetable or chicken stock ( preferably home made)
juice of half a fresh lime
1 Tbsp.(15 ml) anapana masala
125 ml (half a cup) of apple sauce
125 ml (half a cup) of milk salt and
pepper to taste

Place the first four ingredients in a heavy bottomed stock pan and bring to a gentle boil. Reduce heat and simmer until the squash is cooked ( about 20 minutes depending on the size of the cubes).

Remove the ginger slices and puree the squash and liquid. Add the rest of the ingredients, stir thoroughly and heat through. Add salt and pepper to tase.

This soup is even better the next day. Garnish with heavy cream or sour cream if desired