​Utensils:
Measuring cups
Cutting board
Knife
Measuring spoons
Pot
Food processor
Serving dishes

Ingredients:
​4 cups diced butternut squash
4 Tablespoons of Vegan Margarine
5 cloves garlic, minced
1 cup onion
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon coriander
1 teaspoon ground cinnamon
1/2 teaspoon dried ginger
2 pinches cayenne pepper
8 ounces mushrooms
4 cups vegetable broth
6 Tablespoons toasted almonds

Directions:
1.  Sauté onions, garlic, salt, and spices in margarine for about 3 minutes over medium heat.
      Add a little broth if it begins to stick.
2.  Dice mushrooms.
3.  Add mushrooms to pot and cook 7 minutes.
4.  Add broth to pot with squash and stir.
5.  Puree in food processor.  ( If the processor is not big enough, puree in batches)
6.  Return soup to the pot and warm to desired temperature.
7.  After ladling the soup in dishes, top each serving with 1 Tablespoon of toasted almonds

Cook 1
1.  Complete step 1
2.  With cook 2, 
      complete steps 3-7   

Cook 2
1.  Complete step 2
2.  With cook 1,
​       complete steps 3-7