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
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.