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!