Our garden produced an abundance of beautiful winter squash this year; Butternut, Acorn, Pumpkin, Spaghetti. Here is a recipe idea for them!

GINGER BUTTERNUT SOUP

a warm cozy soup for winter days!

Start by baking a SQUASH for about one hour in a 350 degree oven. When done, cut the squash in half, scoop out the seeds and peel while still slightly warm. Put squash in a blender.

Peel and slice a large root of GINGER. My friend Billie says: “When you think its too much ginger…it’s just right!:-)” Put ginger in blender.

Add a bit of the CHICKEN BONE BROTH to the blender. Blend Well.

Pour blender mixture into soup pot. Add the remaining Chicken Bone Broth to the pot.

Add 1-2 Cups HEAVY CREAM to soup pot. (coconut milk is really good too)

1-2 Tb SUGAR (or to taste)

SALT to taste.

Heat this all up over medium heat & simmer lightly for a few minutes.

Garnish with PARSLEY!

***sometimes I like to add sautéed mushrooms and sliced carrots***

Give this simple soup a try and let us know what you think! :-)