Saute for 15-20 minutes
2 tbsp olive oil
1 large red onion
Add and saute for another 2-3 minutes
3 cloves garlic
1-2 tbsp fresh ginger
Add, bring to light boil, reduce heat and cook covered for 30 minutes
2 cups veggie stock
1 1/4 to 1 1/2 lbs butternut squash (cut into chunks)
2 sweet potatoes
2 cups rice/soya minute
1 1/2 tsp cumin
1 tsp chili powder
1 tsp coriander
1 tsp turmeric
1/2 tsp paprika
1/2 tsp garam masala
After 30 minutes, add 1/4 cup fresh parsley. Simmer for another 15 minutes
Cool slightly and puree.