Curried Wild Rice Squash and Tomato Soup Recipe

In a large pot, saute the shallot, cauliflower and squash in a small amount of non-stick spray for 3-4 minutes.

Stir in garlic, curry powder, cumin, cinnamon and ginger and cook 1 minute, stirring to coat everything with spices.

Add the stock and water, stirring well to dislodge the cooked bits from the pan.

Add tomatoes, reduce heat and simmer for 30 minutes or until the vegetables are tender.

Stir in the wild rice and serve.