Butternut Squash Soup With Ginger

Butternut Squash Soup with Ginger















2 tsp butter
1 sweet onion, chopped
2 stalks celery, chopped

1" fresh ginger, minced
2 cloves garlic, minced
1 butternut squash, peeled cut in 1" pieces
chicken broth
water
black pepper
dash red pepper (optional)
thyme
half-n-half  (or milk or cream)

Chop onions and saute over low heat while chopping next ingredient adding all but thyme and half-n-half. simmer til squash is softened 20-30 minutes. Use immersion blender or blender or potato masher if you like it chunky.  Add herbs and dairy and heat 5 minutes over lowest flame.

Notes:

As always salt can be added if you like. I used white wine last time and liked it but didn't open it tonight since i didn't want to drink any.

Sauteed Swiss Chard

1 bunch Swiss Chard, chop stems into small pieces, leaves into bite size (~1 1/2 inches or so)
1/2 med Vidalia Onion
4 cloves garlic
Olive Oil
Butter
Black Pepper
Feta Cheese (optional)

Heat oil, melt butter, add onions and allow to soften for a few minutes. Add garlic, and stems of Chard first, then add leaves after a few minutes. cook 5 more minutes or so, until desired tenderness. Add feta and stir.

I read something about this being pretty at Christmas because of the red stems and green leaves and I guess the feta reminds you of snow...