Makes 3 cups, 24 shots

1/2c — butternut squash
1t — olive oil
6T — onion, diced
6T — carrot, diced
1/4c — celery, diced
1/2 — small clove garlic
1t — ginger
1/2c — stock
1 pinch — each curry powder, cinnamon & black pepper

1. Preheat oven to 350°
2. Peel, seed & dice squash. Spray with oil, sprinkle S&P
3. Roast at 350° until tender, about 45 minutes
4. Saute onion, carrot, celery, garlic & ginger in oil until softened Add stock & squash; bring to slow simmer
5. Remove from heat & puree soup, add curry, cinnamon & black pepper
6. Serve in small cups or glasses