1 T. olive oil 2 shallots or 1 onion, chopped 1 T. fresh ginger, minced 2 cans butternut squash puree ˝ Jar Masala Simmer sauce 3 C. chicken broth Saute onion and ginger in olive oil until soft. Add 1 C of broth and cook 5 minutes.In a blender,add onion mixture, 1 C. Masala Sauce, 1 can of squash and blend. Pour into soup pot. Repeat with remaining ingredients. Heat and serve with cracked pepper. Serve with chapati and a salad.

6-8 Corn Tortillas cut in half Trader Joes Enchilada Sauce Trader Joe’s Organic Vegetarian Chile Trader Joe’s Lite Mexican Cheese Blend Spray a 8x11 pan with non-stick spray. Spread 2-3 tablespoons of enchilada sauce in pan. Lay tortilla pieces in pan to cover bottom, overlapping slightly. Spread chili over tortillas, sprinkle with a cup of cheese. Add another layer of tortillas. Cover with sauce and a small sprinkling of cheese. Cook in 350* oven for 30 minutes.