1 T. olive oil 2 shallots or 1 onion, chopped 1 T. fresh ginger, minced 2 cans butternut squash puree ½ Jar Masala Simmer sauce 3 C. chicken broth Saute onion and ginger in olive oil until soft. Add 1 C of broth and cook 5 minutes.In a blender,add onion mixture, 1 C. Masala Sauce, 1 can of squash and blend. Pour into soup pot. Repeat with remaining ingredients. Heat and serve with cracked pepper. Serve with chapati and a salad.
