Squash Ginger Soup


2 tablespoons butter or oil
2 cups onion, diced
2 tablespoons fresh ginger, peeled and grated
8 cups vegetable or chicken stock
5 cups winter squash, peeled, seeded, and cut into 3/4 inch cubes
White pepper


In a large saucepan, heat the butter or oil, add onion and sauté over medium-low heat until onion is very soft and translucent. Add the grated ginger and cook for another 3 or 4 minutes. Add the stock and the squash and bring to a boil. Lower heat, cover and simmer for 25 to 30 minutes until squash is very tender when pierced with a fork. 

Remove from heat and purée soup in batches in a blender or food processor. Return soup to saucepan and reheat gently. Taste and add salt and white pepper as desired. Serve hot.

Variation: Substitute peeled, sliced carrots for part or all of the squash to make another delicious version of this soup.