Karen Gottlieb 

This is a combination of several recipes and one of my most favorite soups.  

Anyone who knows me, understands that 'ginger' is high on my list.

 

4 Tbsp. Unsalted Butter

1 Onion, chopped

1 Cup Celery, chopped stalks and leaves

3 Carrots, chopped

1- inch piece of fresh Ginger (or 2-3 tsp. powdered ginger)

1 or 2 red chili peppers or 1/4 tsp+ red pepper flakes

1 medium-large Butternut Squash, peeled and chopped

6 Cups+ chicken or veggie stock or 6 Cups+ water plus bullion cubes

1/2 Cup  light Cream or half & half-optional

salt & pepper

 

Saute onions, celery, carrots, ginger and red pepper in butter in a large soup pot or Dutch Oven for 15 mins until wilted.  Stir in Squash and Stock to cover by 1 inch or more.  Bring to a boil.  Reduce heat to low, cover and simmer @30 mins until vegetables are soft. 

Remove whole red peppers.  Puree soup with hand blender.  Stir in cream if desired.  Season with salt and pepper.