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curried squash soup

I made this this morning to serve this evening to my non-veg inlaws.  This 
recipe was adapted from the Vegetarian Times September issue.

5 cups veg broth
6 medium cloves garlic, minced
1.5 cups diced celery
1 c. diced onion
1/2 c. diced carrot
2 T. curry powder
1 T. minced fresh ginger
5 cups peeled, thinly sliced butternut squash
1/4 c maple syrup
1 t. cider vinegar

Combine all ingredients except syrup and vinegar, bring to a boil, cook until 
all veggies are soft.  Puree in blender or food processor until smooth.  
Return to pot, add syrup and vinegar.