Squash soup

1/3 cup of oil, grapeseed or olive
1/2 large onion, chopped
3 stalks of celery, chopped
2 large carrots, quartered and sliced or chopped
4 - 5 broccoli florets chopped
2 large garlic cloves, chopped
Stirfry all this for about 5 minutes.
Add 1 tsp salt, 1 tsp. of cumin, 1/8 tsp each of fennel and coriander seed ground.
1/4 tsp turmeric
1 TBL of Rapunzel vegetable broth powder (avail at Azurestandard.com)
4 cups water
10 oz frozen squash ( I used chunks of Stahlbush farms butternut - it was a little stringy, I think a block of regular frozen squash would be better). Cover and cook another 6-7 minutes.