Butternut Cream Soup

This recipe from Pamela was delicious!

BUTTERNUT CREAM SOUP

3 green onions, white portion sliced

1 garlic clove, minced

2 T. butter

1 butternut squash, peeled & cut up

4 cups chicken broth

1/4 t. ground ginger

ground pepper

1-1/2 t. dried parsley

1/2 to 1 cup creme fraiche or whipping cream

croutons (optional)

Saute onions & garlic in butter in a large pan. Add squash, broth & ginger, some pepper & dried parsley; simmer until squash is done (about 15-20 min). Puree with an immersion blender. Right before serving, reheat until simmering; turn off fire and add cream. Serve with croutons if desired. Serves 8.