Ginger Squash Soup

Recipe from Elaine at WVC

1 medium Butternut squash
1 large sweet onion
1 piece ginger about an inch long

3 carrots
5 cups chicken stock
1/2 cup cream or half and half
salt and pepper to taste
Sour cream
Cilantro for garnish

Halve the squash and scoop out the seeds, then roast in the oven (covered w/foil so it doesn't brown) until very tender.

While squash is cooking, take a soup pot and melt a little butter in it. Roughly chop and add onion, carrot, and peeled ginger. Saute this for 5 to 7 minutes (make sure it doesn't brown). Add the chicken stock and simmer until very tender.

When the squash is done, scoop out the flesh and add to the pot. Using a food processor or blender, process the soup in batches until all is smooth- place back in soup pot. Add the cream and warm to serving temperature. Adjust the seasoning with salt and pepper. Serve with a dollop of sour cream and chopped cilantro sprinkled on top.

You can make this sweeter by using more carrots or less so by more squash. Also works great with cooked pumpkin!