BUTTERNUT SQUASH SOUP

2 tbsp. butter

1 large onion, chopped

2 cloves garlic, sliced

1 tbsp. ginger

Salt & pepper to taste

2 tbsp. tomato paste

5 C squash, cubed

1 large potato, cubed

4 C chicken broth

1/3 C light cream

2 tbsp. lemon juice

Melt the butter over a medium heat, add the onion, garlic, ginger, salt & pepper and stir until the onion is tender.  Add the tomato paste, cook, stirring until slightly darkened – about 1 minute.  Add the squash and potato and stir.  Stir in the broth and bring to a boil, stirring occasionally.  Cover and simmer over a low heat until the vegetables are tender – about 35 minutes.  Cool slightly and puree.

Just before serving, add the cream and lemon juice.  This soup can be stored in the refrigerator for 3 days.

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