- 2 cups canned broth (can use vegetable or chicken)
- 1 onion diced or 3 med. garlic cloves smashed --or both
- 1/2 tsp. ground ginger
- 1 lb. butternut squash peeled and cubed (1" pieces)
- l c whole milk or half and half
- To large pan add broth, onion or garlic, ginger and squash. Cook until squash is tender
- Add to mix milk or half and half.
- When mixture is cool puree in blender.