Butternut Squash Soup

2 large Butternut Squash (8 cups, cubed)
2 Tbsp Butter
2 Sweet Onion, diced
2 cloves Garlic
4 Tblsp Ginger Root, fresh grated (I use minced ginger in a tube)
2 tsp Brown Sugar
2 quarts Chicken Stock, or broth. (I use stock.)
.5 cup Milk, or heavy cream (I use whole milk)

(Salt and pepper to taste. I do not add salt or pepper)

10.15.18 Planning to make this recipe in the Crockpot Pressure Cooker and will update the recipe accordingly.

10.16.18 The pressure cooker did speed up the process, however, the soup was not as think as the stove top method. Both were delicious. Though I prefer the thicker/stove top soup.

1. Melt butter and sauté onions until translucent.
2. Add garlic and ginger.
3. Cook for about a minute; add squash and brown sugar.
4. Toss to coat and let cook about 3 minutes.
5. Add chicken stock and bring to a boil.
6. Reduce to simmer for 15 minutes until the squash is tender.
7. Mash with a hand potato masher to desired consistency.
8. Add milk; stir to blend.

I do not add salt and pepper.
(Dinner guests can season with salt and pepper, to taste.)

Pairs nicely w/Hannaford's Artisan Asiago Bread warmed in oven!

Serving Size: Serves 8 or so.