Butternut Squash Soup w/ Cilantro Sauce

Fall is here....and that means moving into hard squash season. I bet everyone who has a CSA share or visits their local farm market has witnessed this transition. One of my favorite fall soups is Butternut Squash. It's so easy, really. I take a good peeler and peel toward myself pressing down as firmly as i can. Once you have the skin off - cut the ends off then cut the squash in half with a sharp knife. Scoop out the seeds, and cut into 1 in pieces. Put into pot and add some vegetable broth and water so you cover the squash. Add 1 tsp. celtic salt, some fresh black pepper and 2 T bragg amino's. I like to add a little curry powder, gahram masala or fresh grated ginger. Do what you like for seasoning or leave it simple without it. Bring to boil and turn down heat to simmer. Once the squash is mushy and soft turn off and blend until creamy. Taste and adjust seasonings. If the squash isn't as sweet as you'd like add a tsp. of agave. I like to serve this soup with garnishes like a balsamic glaze, toasted sunflower seeds or the cilantro sauce which is made from blending a 1/2 c of sunflower seeds, 1/2 c vegan sour cream, 1 bunch cilantro chopped, juice of a lime, 1 T bragg amino's and 1 c water.