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.
