Joanne’s Butternut Squash Soup

2 butternut squash, seeded, and roasted until squishy
1/2 onion, small dice
1/2 carrot, small dice
2 potatoes, small dice
1 teaspoon cumin
1 teaspoon coriander
1/8 teaspoon cinnamon
1 tetra pack veggie stock
*cream, to taste
2 tablespoons brown sugar

Saute until tender.  Add diced potatoes.  Saute 2 minutes.  Add
spices.  Add stock.  Add squash, and cook until all veggies are
tender.  Strain veggies, reserving stock.  Puree veggies in blender or food
processor.  Put it all back into the pot.  (including the stock)  Whisk together
to incorporate.  Add sugar and salt/pepper to taste.  Add cream at the end…it
adds a velvety touch.  Af you’re vegan, use orange juice instead.