Squash & Mushroom Soup
The original recipe started with fresh butternut squash which can be difficult to cut and time consuming to cook.  I found this soup was equally great tasting and much easier and quicker to make by using frozen squash.
2 (12 oz.) packages of frozen squash          1/2 teaspoon coriander 
2 Tablespoon of butter                                   1/2 teaspoon ground ginger
1/2 cup diced onion                                        Pinch of cayenne (or as desired)
2 cloves of crushed garlic                              8 oz of diced mushrooms
1/2 teaspoon salt                                             2 1/2 cups of vegetable stock
1/2 teaspoon ground cumin                         Yogurt  
1/2 teaspoon cinnamon                                 Toasted almonds
Defrost squash on a microwave dish.  ( I put the squash in the refrigerator the night before so the thawing has already started.)  
Melt the butter in a medium saucepan.  Add the diced onion, sauté over medium heat for two minutes, add the garlic and spices and sauté 2 more minutes.  Add mushrooms and cook another 8 minutes.  Add the defrosted squash and the 2 1/2 cups of stock (or amount that gives desired consistency).  You may stir well, heat, and serve, or if you prefer, you may puree the soup before heating.  Taste to adjust seasonings and serve with a dollop of yogurt and toasted almonds.