Yummy Fall Squash Soup


 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



 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

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