Triple Ginger Soup

Last night we had our Supper Club. Terrie made a delicious butternut squash soup--I'll need to get her recipe. This is my butternut squash soup with ginger--it's a favorite fall soup.

Cube the butternut squash and add chicken broth.

 

Puree the soup with a hand blender.

Triple-Ginger Butternut Squash Soup

1 large butternut squash

1 Tbs olive oil

1 onion, chopped

3 Tbs chopped crystallized ginger

1 tsp ground ginger

1 Tbs grated fresh ginger

2 (14 ½ ounce) cans chicken broth

Peel the butternut squash, discard seeds and cube.

Heat the olive oil in a Dutch oven over medium heat. Add the onion, and cook for 5 minutes until golden. Place the squash and gingers in the Dutch oven. Stir in the chicken broth and boil until squash is tender. Puree with a hand blender until smooth.

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