Ingredients

• 1 onion, diced
• 1 tbsp minced fresh ginger
• 1 clove garlic, minced
• 1 tbsp olive oil
• 4 cups peeled and cubed butternut squash (or flesh of a baked butternut squash)
• 3 to 4 cups chicken broth
• 1/4 tsp ground coriander
• 1/4 tsp freshly ground nutmeg
• salt and pepper to taste
• optional 0 add 1 tbsp fresh grated orange peel and juice of one orange to make butternut ginger orange soup

Instructions

1. Saute the onion, ginger, and garlic in olive oil over medium heat. Add the squash and chicken broth. Simmer until heated through. Add spices and blend in batches (be careful to put a lid on your blender as hot liquid can spray out and burn) or use a hand held blender in the pot. I like to add a few tablespoons of sour cream or crème fraîche to the top of the soup when serving and sprinkle with a little fresh ground nutmeg.

Ingredients

• 2 butternut squash
• 1 spaghetti squash
• 1 bunch of celery
• 1 lb carrots
• 3 onions
• 6 medium sweet potatoes
• 6-8 cups chicken stock
• 8 oz heavy cream
• cooked bacon, optional

Instructions

1. Split squashes and sprinkle with garlic salt, thyme, cinnamon, and paprika. Bake upside down until you can poke a for through it, let cool (Bake at 350°F for 45 minutes to an hour).
2. Chop celery, carrots, onions, and sweet potatoes. Add to a large pot. Peel and cut squash; add to pot. Cover with chicken stock. Boil. Cover and reduce heat. Simmer until soft, about 25 minutes.
3. Place soup in blender and blend until creamy. Return to pot. Add heavy cream. Top with cooked bacon, if desired.