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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/2 large butternut squash peeled and cubed |
3 tablespoon(s) butter |
1 pint(s) chicken broth |
1 teaspoon(s) sea salt |
1 inch ginger |
2 cloves garlic |
filtered water |
Directions:
1. Cube half a peeled butternut squash. I used the ‘neck’ for squash fries the day before, and the uneven ‘bulb’ to cut into chunks for soup.
2. In a medium sized pot, melt butter over medium heat, and add the butternut squash, stirring occasionally for 10 minutes. Add in chicken stock. Crush the garlic and thinly dice the ginger, add. Add salt. Fill the pot as needed with water, to within one inch of the top. Cover and cook on medium-low for an hour, until the squash is soft. Puree using an immersion blender. Top with cultured cream
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