Recipe of the Month: Curried Squash Soup

This comfort food is a great way to use those squash from the root cellar or your local farmer and it's really excellent when the weather turns cold. Its cozy warmth heats you from the inside out - and is healthy for you too! Makes 2 ½ quarts.

4c butternut squash, cooked and pureed (other winter squash may also be substituted)
3c water
1c orange juice
1c chopped onion
1c diced carrots
1c diced celery
2 cloves garlic, minced
1¼t salt
½t cumin
½t coriander
½t cinnamon
1t ginger
¼t dry mustard

Combine all ingredients except squash.  Bring to a boil, then simmer until vegetables are tender.  Add pureed squash, heat and serve.