The perfect fall soup - without any cream or butter!
1 butternut squash, peeled & cubed
4-6 cups chicken or vegetable stock
1 each onion, celery, carrot
1-2 tsp. minced garlic
2 tbsp. minced ginger
1 pinch cayenne pepper
Combine all ingredients and simmer until fork tender, about 25 minutes. Puree until smooth and season to taste.