Butternut squash soup

Rough chop the celery and onion. Using a large sauce pan, sauté them in butter until browned and softened.

Peel and cube the carrots, squash and potatoes. Add vegetables and 2 slices of peeled ginger root to the pot. Cover vegetables with chicken stock. Bring to a boil. Lower heat to a simmer and cook covered until vegetables are fork tender. (approx 40 min) Add water to the pot to prevent scorching if needed.

Puree the vegetables and stock in batches in a food processor. This recipe makes a thick flavorful soup. The consistency of the soup can be adjusted to your preference by adding water or additional chicken stock.

Serve garnished with a dollop of sour cream, dried cranberries, sunflower seeds and nuts. Yummy!!