Vanadium

This is a small recipe and should be doubled or tripled (or more):

• 1 small onion, chopped
• 1 tbsp oil
• 1 garlic cloves, minced
• 2 inches fresh ginger, grated
• 1/2 tsp garam masala
• 1/4 tsp curry powder
• 1 medium potato, chopped
• 2 cups butternut squash, cubed
• 2 cups vegetable stock

In a medium soup pot on medium heat, sauté the onions in oil until translucent. Add the garlic, ginger, garam masala, and curry powder; sauté for 2 minutes, stirring often to avoid sticking. Add the potatoes, squash, and stock, Bring to a boil, then reduce heat. Simmer for 15-20 minutes or until vegetables are tender. With a hand blender or food processor, blend half or all of the soup until smooth (be careful when blending hot liquids). Return to pot, reheat, and serve.

Makes 2 large, or 4 small servings.