Ginger Butternut Squash Soup

Ginger Butternut Squash Soup                                4 Servings
By Candy Fife

Butternut Squash 2
Carrots 3 to 4
Potato (medium size) 1
Onion (small) 1
Ground Fresh Ginger 1 Tablespoon
Nutmeg 11/2 teaspoon
Dry Rosemary 1/4 teaspoon
Chicken Broth (low sodium) 3 can or more, enough to cover the vegetable
Heavy cream 1/4 to 1/3 C, at room temperature
Salt and Pepper for taste
Sour Cream for garnish 

Peel all the vegetables, and then cut them in big cubes. Try to cut them in similar size.

Put vegetables in a soup pot. Add chicken broth and rosemary. Bring the soup to boil. Then turn the heat to medium. Cook vegetables for 20 minutes or until they are fork-tender.

Use an immerse blender or blend the vegetable and a little bit soup in a blender. Remember to be careful of the steam. If you use a blender, take away the small cap at the top cover and cover the top loosely with a towel. This way the steam can escape. Blend everything together until smooth. Pour the soup into the pot.

If the soup is too thick, add a little bit more broth. Don’t add too much. Just a little bit at a time. You don’t want the soup becomes too loose!

Turn the heat to medium-low. Add ginger, nutmeg, salt and pepper. Taste if it needs more salt. If you want more ginger flavor, you can add a little bit more ginger.

Simmer the soup for another 20 minutes.

Turn off the heat, and then add heavy cream.  Stir well.

Before serving, add a little bit sour cream on top for garnish! 

Enjoy!