Butternut Squash Soup

2 tbsp unsalted butter

1 onion, finely chopped

3lbs butternut squash, peeled, seeded and cut into even small chunks

6 cups chicken broth (48 oz)

1/4 tsp dried thyme
1 tsp ground ginger

pinch of nutmeg
Salt and white ground pepper to taste

1/2 cup heavy cream

Melt the butter in a large stockpot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the squash, chicken broth, dried thyme and nutmeg.

Bring to a simmer and cover. Reduce the heat to medium low and cook until the squash is tender, 20 to 30 minutes.Remove from the heat. Puree the soup in batches in a blender or food processor, or in the stockpot with an immersion blender until smooth.

Return the pureed soup the heat. Stir in the heavy cream. Bring to a brief simmer, then remove from the heat. If the soup is too thick, thin it out with additional broth or water. Season to taste with salt and pepper.Serves 4 to 6 as a main meal.

**If you like a dash of spice you can add a small amount of Tabasco or a pinch of chili powder when you add the ginger & nutmeg.