Butternut Squash Soup
1 - 2 tbsp butter
1 clove garlic, minced
1 medium onion, chopped
1 tbsp ginger root, minced
1 - 2 pounds butternut squash, peeled, seeded and cut into chunks
1 apple, cored and cut into chunks
1 carrot, thinly sliced
4 cups chicken broth (or vegetable broth)
1/2 tsp salt
1/4 teaspoon pepper
dash of nutmeg
1/4 cup milk or cream or non-dairy milk
Melt butter in large pot, over medium heat. Add garlic, onion and ginger root. Cook and stir for about 10 minutes, or until soft.
Add broth, squash, apples and carrot. Cover and simmer for about 30 minutes, or until very tender.
Purée soup using a handheld immersion blender. Or use a regular blender and do it in small batches. Return pot to stove and re-heat on medium-low heat. Add seasonings and milk/cream and heat until steaming, stirring as necessary.
Modified from www.mennonitegirlscancook.ca