Ingredients

• 1 Butternut Squash, peeled, cored, and cut into 1″ pieces
• 1 quart water
• 1 quart chicken stock or veggie stock (or another quart water)
• 1 yellow onion, peeled and diced
• 2 Tbs. butter 1 apple, peeled, cored, and cut into chunks
• 2 Tbs. freshly grated ginger
• Salt and pepper to taste
• 1/4 cup cream or milk

Directions

In a stock pot, melt butter and saute onions until golden. Add squash and apple pieces, 1 tsp. salt, the water and the stock and bring to a boil. Reduce to a simmer and continue until everything is every soft. Add grated ginger. Use an immersion blender to puree until very smooth, adding the milk/cream along the way. Taste and add salt and pepper as needed. Serve with crusty bread.