Fall Spicy Squash Soup (Vegan & Low Fat)

Recipe by Sumera Garcia-Quadri
Ingredients 

• 1 medium butternut squash (peeled, seeded and cut into cubes)
  4 cups cold water
  1 tbsp vegan butter
  1 medium white onion chopped
  1 celery stalk chopped
  1 tbsp each salt, onion, and garlic power
  1 to 2 dry whole red chilies 2 tbsp onion and garlic powder 1 tbsp white pepper

• 1 tbsp grated ginger

• 5 to 8 black peppercorns and fresh thyme (1 sprig)
  

Method
In a stainless steel pot, melt vegan butter. Once melted, add in onions, black peppercorns, pepper, and celery. Saute all ingredients for 5-minutes. Add in squash cubes and saute for 4 to 5 minutes. Add in water and all spices and ginger. Bring to a boil without the lid. Once boiling, turn the heat to low, add lid and cook for 15 to 20-minutes or until the squash is falling apart. Turn off the stove and blend ingredients together using a hand blender/blender. Add in pepper sauce for extra flavor and heat. Enjoy!