Simple Butternut Squash Soup

The very simplest soup, great for a very cold wintery day with few ingredients. I purchase butternut squash in the market already cut and peeled in chunky pieces and that saves a lot of hard work although I think that a freshly peeled squash might taste better. Nevertheless, this soup is fast and delicious!

1 large Butternut Squash (about 20 oz.) peeled and cut into chunks

1 Tb Penzey's Vegetable Soup Base and 5 cups of water or 5 cups of broth (vegetable or chicken)

1 tsp ground ginger

1/2 tsp ground white pepper

Bring the 5 cups of water with the soup base or broth to a boil in a covered pot. When the liquid is boiling, add the Butternut Squash, ginger and pepper. Cover the pot and when it returns to a boil, lower the heat to simmer for about ten minutes. Cook until the squash is tender. Using a blender or immersion stick blender(see below), process the squash pieces to smooth texture. Taste and adjust seasonings, if necessary. While blending, the soup may cool, re-heat to serve. Add croutons if desired.