Winter Squash Soup

Split and roast one 2.5 lb butternut squash 400 degrees, 45 mins
Seed, scoop, and lightly mash (there can be some chunks)

Meanwhile...

1 red onion diced
1 in of ginger root, in recognizable slices (i.e. ones you can fish out later)
2/3 t mace
5 cloves garlic, sliced
1/2 star anise cluster

saute above in a little olive oil until onion is soft

Add
1 qt organic chicken broth (we get ours in the "soymilk" packs -- aseptic packs)
1 C marinara (homemade by Andrea!)
1/2 C sherry
1/2 t cinnamon
3 squirts Bragg's aminos
1 13.5 oz can coconut milk
1 t black pepper

Simmer until squash is ready.

Blend in lightly mashed squash, simmer as long as you can to blend flavors

Just before serving, blend in:
1 C sour cream
1/4 C Braggs cider vinegar

Adjust salt/pepper