5 tablespoons chopped white onions
1/2 clove garlic, ground
2 1/4 cup cubed butternut squash
3 tablespoons butter
1/4 cup vegetable stock
3/4 cup chicken broth
3 cups water
1/8 teaspoon ground thyme or basil
1 bay leaf
1/8 teaspoon ground cayenne pepper
1/4 teaspoon ground black pepper
a pinch of ginger
1/3 cup light cream
2 potatoes, cubed

Sauté onions and garlic with butter. Add squash, potatoes, vegetable stock, chicken broth, and water, and bay leaf. Stir in peppers and thyme or basil. Add a pinch of ginger, and bring to a boil for about 18-20 minutes.

In blender, puree the soup with light cream and any additional ingredients you would like to add.

Submitted by: Gabster Roolz