Ingredients:
1 butternut squash, peeled and diced
4 red potatoes, washed, peeled, and diced
½ bunch celery, chopped
2-3 large carrots, rinsed and chopped
1 leek, diced
1 can sweet corn
1 cube vegetable or chicken bullion (optional)
2 T butter or vegetable oil
Salt and pepper to taste
Fresh ginger to taste, peeled, grated or diced
Instructions:
Combine squash, potatoes, celery, carrots, leek, ginger, and butter or oil in a large soup pot. Heat on high, stirring continuously until sweating. Add water (and bullion) until vegetables are covered, lid the pot, and continue to heat on high. Bring to a boil and then reduce heat, simmer uncovered until vegetables are tender. Add canned corn and salt and pepper to taste. Serve with fresh bread.
Makes about 12 servings, serving size 2 cups
