Butternut Squash Soup

Serves 6

1 Medium Butternut Squash – peeled and seeds removed
1 Medium Yellow Onion – peeled and chopped
2 Stalks Celery – chopped
2 Medium Carrots – peeled and chopped
1 Ounce Butter
4 Bay Leaves
1 Teaspoon Thyme – Dried or Fresh
½ Teaspoon Crystallized Ginger
1 Teaspoon Marjoram
Salt and White Pepper to taste **Important "white" pepper
4 Cups Chicken Broth
1/2 Cup Half & Half

Melt the butter in a 3 quart saucepan. Add the onion, celery and carrots. Cook slowly without browning until softened. Add the butternut cut in chunks, the herbs, the chicken
broth and a little salt and pepper. Cover with lid and bring to a boil. Reduce heat and simmer until the butternut is tender.

Puree the soup in a food processor fitted with steel blades or a blender. Return to a clean saucepan and bring to a boil. Remove from heat and stir in the cream. Correct salt and pepper to your taste.

Note: This is really a great recipe. Soup is very thick and creamy. I puree it in my blender about 1/3 at a time....