The "I hate vegetables but I like this soup" soup aka Butternut Squash Ginger

I inherited my distrust of anything legume from my mother. It's taken 30 years but I now recognize when she "runs out of beans" and has to skimp on her plate. This soup is so tasty anyone who hates veggies as much as me will love it.

4 cups of butternut squash, peeled and chopped (about 1 small squash)
4 cups chicken, veggie or beef stock (gluten free)
2 tsp vegetable oil
2 onions chopped
2 cloves garlic minced
1 potato, peeled and cubed
1 tsp ginger (I honestly can't remember if I used the jar minced stuff or the dried. Gonna go with jar)


In saucepan, heat oil over medium heat. Add the onion, garlic, potato and ginger. Cook, stirring often, for 5 minutes or until onions are softened.

Add the squash and stock; bring to a boil. Reduce heat to medium-low, cover and simmer for 20 minutes.

With immersion blender, puree until smooth. I actually used an immersion blender and then I put it in a regular one to make sure it was not chunky. Season with salt and pepper to taste.

I recommend serving it with croutons and a few pieces of plain goat cheese.