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.