by Ginger from Farmer Dave’s
Great first course for a crowd. Make ahead and reheat in the crock pot.


  • 1 Butternut Squash, peeled, seeded and cut into 1 inch cubes
  • 1/2 stick butter
  • 2 small onions, diced
  • 1 clove garlic, minced
  • 32 oz chicken stock
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  1. Melt butter in heavy stockpot over medium-high heat. Saute onion until translucent. Add garlic, ginger and nutmeg. Saute a minute or so until fragarant.
  2. Add butternut squash and chicken stock. Bring to a boil then reduce to simmer. Cook until butternut is tender and can be broken apart with a fork, about 30 minutes.
  3. Allow soup to cool. Blend until smooth with an immersion blender or in a blender in batches. Add more chicken stock to reach desired consistency.