The squash in this soup is cooked on the stove-top, so it does not eat up a whole evening. This can also be made with pumpkin or Hubbard squash.. You can also add pre-cooked sweet potatoes and/or omit the cream! handful of pecans or walnuts, for garnish 4 Tbsp. unsalted butter 4-5 green onions or 2 med. leeks, chopped 1 c. chopped celery stalks & leaves 2 med. carrots, coarsely chopped 1”piece fresh ginger, peeled & roughly chopped 1 jalepeno, seeded & chopped, optional 1 med. butternut, peeled, seeded & cubed 4 cups chicken or veggie stock (or water) ½ cup light cream or half-and-half Salt & freshly ground pepper, to taste

Preheat oven to 375 . Spread nuts on a baking sheet & toast in oven for 5 mins. Let cool slightly, then chop finely. Set aside. In a pot over med. heat, melt butter. Add onion/leek, celery, carrots, ginger, & jalepeno. Sauté approx. 15 mins, or until wilted. Stir in squash and stock. Bring to a boil. Reduce heat to med-low, cover & simmer 20-30 mins, or until all veggies are very soft. Let cool slightly. Then, working in batches, purée in a blender until smooth. Return purée to pot & stir in cream. Heat through, but do not allow to boil. Season with salt & pepper. Ladle into individual bowls, sprinkle with nuts and serve. Serves 6 to 8.

Found in Eatwell recipe files. Origins unknown.