2 cups of cooked winter squash including butternut, kabocha, acorn and/or spagetti
1 large onion
1 1/2 quart chicken broth
1” section of fresh ginger peeled and sliced
1 tsp sea salt
Pepper to taste
Scallion or leek for garnish
Instructions
In a large fry pan sautee the onion until it is translucent and then set aside
In another 3 – 4 quart pot heat up the chicken broth
Add the slices of ginger (count them) and let the broth simmer with the ginger for 20 minutes
When the 20 minutes are up taste the broth to make sure it has a good ginger flavor – simmer longer if you love a stronger ginger flavor (you can also leave a few slices of ginger in and they will be blended it
With a slotted spoon remove all the slices of ginger – remember you counted them
Add the winter squash to the pot
Add the onions to the pot
With an immersion blender, blend the soup until smooth
If it is too loose, add a bit more squash and blend
Add the salt and pepper and blend
Serve as is or add some coconut milk to each individual bowl