Autumn Means Butternut Squash Soup

Autumn is definitely my favorite time of year. All of the colors, smells and unbeatable weather make it difficult not to love.  I always know Autumn is in full swing when I whip up the first batch of butternut squash soup.  I make the most amazing B-Nut Soup (as Isaac has lovingly dubbed it) I have looked high and low for a recipe that can beat mine in ease and taste and have yet to find one. This quick and delightful supper can be made in about 15 mins and served with some crusty bread-HEAVEN!

Gingered Butternut Squash Soup
Ingredients:
1 onion, chopped
1 Tbsp ginger (fresh is best, powered works too)
1 large butternut squash, peeled, seeded and chopped
2 ripe pears or apples, peeled, cored and chopped
4 cups chicken broth
Salt and Pepper

How to make:
Saute' the chopped onion in a little Olive Oil (butter if you prefer) and the ginger in a large stock pot. Add the chopped butternut squash, pears (or apples) and the chicken broth with a little S & P sprinkled in. Bring to a boil. Cover and reduce heat to medium for about 15 mins or until the squash is tender. Cool about 5 mins then puree' (See the best immersion blender on the list of "Things I couldn't live without)

Serve with a dollop of sour cream and some crusty bread. Voila'! Delicious dinner in no time and for very little fat and calories, too.