This fall through winter soup is a soothing potion with just a hint of Asia in the seasoning. Those who want more Asia should up the three tablespoons in each case to four. A little hot sauce or chili paste would be optional.

5 cups of butternut squash puree 

5 cups of chicken broth

3 tablespoons wheat-free soy sauce

3 tablespoons toasted sesame oil

3 tablespoons rice wine vinegar

1 tablespoon kosher salt

Combine all ingredients and heat thoroughly. Makes eight and a half cups.