Curried Squash Soup

 Contributed by: Nancy

1 medium onion, chopped
3 cloves garlic, chopped
2 carrots, peeled and chopped
2 tbsp butter
1 tsp curry powder
1 tsp ground cumin
4 cups water
2 chicken stock cubes
3 tbsp fresh cilantro
¼ tsp tobacco
4 cups acorn squash, peeled, seeded and chopped

In a large saucepan on medium heat, sauté the onion, garlic, carrot and squash in the butter for 5 minutes.  Stir in curry and cumin and cook for 1 minute.  Add water and chicken stock cubs, bring to a boil.

Reduce heat and simmer for 25 minutes or until veggies are tender.  Puree in blender.  Stir in chopped cilantro and tobacco.   Season to taste with salt and pepper.