Butternut Squash Soup

2 butternut squash, peeled, seeded, and cut into 1" chunks
3 cups water
2 medium onions, chopped
1 large sweet red pepper, seeded and finely chopped
3 cloves garlic, finely copped or pressed
3 tablespoons vegetable or olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground ginger
1 teaspoon dry mustard
1 teaspoon curry powder
1/2 teaspoon salt
1 cup orange juice
1 tablespoon lemon or lime juice
A pinch (to taste) ground chili pepper
4 oz. Haystack Mountain Goat Cheese
Fresh cilantro for garnish

• Combine butternut squash and 3 cups water in a large saucepan. Bring to a boil over medium heat, cover, and simmer 10 minutes or until squash is tender. Drain, reserving cooking liquid; set both aside.
Sauté chopped onion, garlic, and sweet red pepper in oil in a Dutch oven or heavy soup pot over medium heat stirring constantly until tender. Add cumin and the next five spices, stirring well.
Combine half the butternut squash and half the cooked onion mixture with half the reserved liquid in an electric blender or food processor, blend until smooth, scraping down the sides as needed. Repeat this procedure with the remaining squash and liquid and onion mixture; return ingredients to the soup pot.
Add orange juice, lemon or lime juice and ground red chili pepper to taste. Cook over medium heat, stirring constantly, until thoroughly heated.
Crumble the goat cheese into a separate dish and toss with fresh chopped cilantro. Finish each serving of soup with the goat cheese and cilantro mixture. Enjoy!

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