Contributed by The Chef in Stead at chef@thechefinstead.ca

Ingredients

1 med. butternut squash, peeled, seeded and diced coarsely
1 piece of ginger the size of your thumb, peeled, and chopped as fine as possible (you can also grate it if you have a ginger grater)
1 c. onion, chopped
Some butter to cook the onions and squash – you can substitute olive oil if you wish
4 cups chicken broth
2 tbsp flour
1 tbsp cinnamon (to taste – you can start with less if you wish)
Salt and pepper to taste

1/2 cup half and half cream(Optional)

Instructions

Melt butter in soup pot. Add squash, onion, ginger and a little cinnamon. Sauté at medium heat for five minutes with frequent stirring. Do not brown. Add flour and mix well. Cook, with constant stirring for two minutes. Add chicken broth and mix well.
Cover and simmer over low heat for 30 to 40 minutes with occasional stirring. Puree in your blender and add back to the pot with the half and half if you wish. Bring to a boil, season with salt, pepper to taste, more cinnamon if you wish, but do not over boil.
Serve hot.

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