Instructions: Makes 7 cups. VEGAN

Choose from winter squashes such as acorn, butternut or delicata. If you have the time, roasting the vegetables before cooking in the stock will deepen the flavor

1. In a large pot, combine stock or water, sweet potato, squash, carrots, ginger root, garlic, nutmeg, cinnamon, and coriander. Bring to a boil over medium-high heat, then reduce heat, cover, and simmer until vegetables are tender, about 20 minutes. Remove from heat and let cool somewhat.

2. In a food processor or blender, puree soup in batches and return to pot. Add orange juice, mint, hot sauce, salt, and pepper. Reheat soup over medium heat until just hot. Serve garnished with toasted sesame seeds, if desired.

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