Perfect Start: Weatherstone Winter Squash Soup
(serves 6)

• 1 ½ pounds winter squash (any variety or a mix of several different ones)
• 1 ½ teaspoons whole dried cumin seeds
• 1 ½ teaspoons whole dried coriander seeds
• 2 tablespoons unsalted butter
• 2 cups chopped onions
• 1 tablespoon finely chopped fresh ginger
• 1 3-inch cinnamon stick
• 4 cups chicken stock
• 2 tablespoons fresh lemon juice
• Salt and freshly ground pepper
• Roasted squash seeds, fresh cilantro or lemon slices for garnish

1. Preheat oven to 450 degrees.  Cut squash into 3-inch pieces, or halve if small squash are used and remove seeds.  (It is not necessary to peel.)  Place pieces in a roasting pan,  add 1 cup of water, and bake for 30 to 45 minutes (depending on type of squash), or until tender and flesh is easily pierced with a knife.
   
   
2. Meanwhile, using a spice grinder, grind whole cumin and coriander seeds into a fine powder and reserve.
   
   
3. Melt butter in a large saucepan over medium heat.  Add onions and ginger and sauté until onions are translucent, about 10 minutes.  Add reserved ground spices and cinnamon stick and sauté, stirring constantly, until spices release their aromas.  Add stock and simmer for 10 to 15 minutes to infuse cinnamon.  Remove pan from heat and discard cinnamon stick.
   
   
4. When squash is cool enough to handle, scoop out flesh and stir into stock to incorporate.  Working in small batches, purée mixture in a blender or food processor until smooth.  Before serving, return mixture to saucepan, add lemon juice and salt and pepper to taste, and reheat.
   
   
5. Serve hot with a garnish of roasted squash seeds, cilantro or lemon slices.