Apple Squash Soup

1 Tbsp. olive oil
1/2 small onion
2 cloves garlic
1/2 inch piece of ginger
1/2 tsp. cumin
1/2 tsp.
1/2 tsp.
1/4 tsp. cinnamon
1 tsp. salt
6 medium
1 medium
1 large
4 cups leftover water from steaming vegetables or plain water
1 Tbsp.

Chop onion and garlic. Combine oil, cumin, coriander, mustard, cinnamon, salt, and cayenne in soup pot. Saut? onion and garlic until soft, stirring often. Peel ginger. Place in blender with 1 Tbsp. water and blend. Add blended ginger to soup. Cut summer squash into 1″ pieces. Quarter potato and apple, removing core and seeds from the apple. Chop squash in food processor or blender. Add potato and apple to blender. Use small amounts of liquid to keep blade moving. Add remaining liquid, a little at a time, working the machine until a soup-like consistency is achieved. Transfer soup to pot. Warm to just simmering. Stir occasionally. Add lemon juice. Adjust seasoning to taste by using salt and cayenne. Garnish with chopped cilantro.