Butternut Squash Soup With Ginger Recipe

Ingredients

1.5 butternut squash, peeled

Ginger (remove skin and chop)

2 tablespoons unsalted butter

Salt and pepper

1 onion, chopped

4 cups chicken stock

2 cups beef stock

cinnamon

Preparation

Cut squash into 1-inch chunks. In large pot melt butter. Add onion and ginger and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is soft. Remove squash chunks, place in a blender and puree. Return blended squash to pot. Stir and season with salt, pepper and cinnamon.