Butternut Ginger Soup with Salsa garnish

1621 grams butternut squash, 3 sm-med.
310 grams carrots, 3 med.- lg.
200 grams celery, 3 large stocks
112 grams onion, 1 medium
2 tsp. ginger, fresh grated
1 bay leaf
1 tsp ground nutmeg
1 tsp ground white pepper
1 - 2 cups College Inn Rotisserie Chicken Bold Stock

Salsa
Equal amount of ingredients below
(i.e. 1/2 cup of each)
black beans, cooked fresh or canned
Tomatoes with green chiles fresh or Rotel canned
Corn, fresh or canned

1. I like my soup on the "thick" side, so I drain and reserve the stock after it is cooked and use it as need to achieve my favorite consistancy.

2. This soup also taste great if you add left over roasted vegetables as a garnish.

1. In large stock pot, add chicken stock, ginger, nutmeg white pepperand salt. Stir to disolve spices.
2. Chop vegetables to similar size, add to stock mixture. Stir vegetables so they are coated with the mixture. (There will be more veges that stock mixture) 3. Add bay leaf.
4. Cook on high until stock starts to boil, turn to low and let vegetables steam until they are cooked.
5. Remove bay leaf.
6. Cut cream cheese in small 1/2" cubes, add to cooked mixture.
7. Use immersion blender or food processer to process cooked mixture. Add more or less broth to achieve desired smooth consistancy.
8. Laddle into soup bowl, add Salsa garnish.

Serving Size: Makes 8 1-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user LAVALLIERE.