Butternut Squash Soup

This veggie has grown on me over the years, probably one of the only ways I'll eat it is in soup. I'm picky with butternut squash soup though ... it can't be too sweet. In this recipe it's simple and easy & I think brings out the very best in butternut squash. I find it hard to type out my soup recipes as I don't measure anything - it's all about taste. So I'm going to try to put in measurements but go by your taste. Add more of what you like and less of what you don't. To top it off just before serving add a dollup of cream fraiche.


Ingredients:

1 butternut squash, cubed
1 medium yellow onion, chopped
2 cloves of garlic, minced or finely chopped
1 tsp ginger, minced or finely chopped
6 cups chicken broth or even plain water
cream

Saute the onions and garlic until the onions are translucent. Add the cubed squash and ginger, saute on medium for 5 minutes. Add broth, bring to a boil and then turn down the heat. Simmer until the squash is tender. With an immersion blender puree soup. Add cream and simmer on medium low for 5 minutes. Add salt and pepper to taste.