Dan's October Soup

• 1 butternut squash
• 1 rutabaga
• 1 potato
• 2 carrots
• 2 celery stalks (cut in half)
• 2 cups vegetable stock
• water
• 2 tsp ground ginger
• 1 tbsp garam masala
• 2 bay leaves

1. Peel and cube the squash, rutabaga, potato and carrots.
2. Put all of the vegetables in a large pot and fill with stock and water until the vegetables are covered and bring to a boil. Add ginger, garam masala and bay leaves and simmer on medium for 40 minutes until soft.
3. Discard bay leaves and celery and puree.
4. To serve, reheat and add 1 cup of cream and enough stock or water to give the soup a good consitency.

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