If you are going to do this soup, make way more and freeze the rest for later use! This can be a vegan soup if you need it to be!
medium onion, peeled and chopped
1 big butternut squash, peeled and chopped
1 piece of celery
2 russet potatoes
2tsp freshly chopped ginger
a pinch freshly grated cinnamon
to taste salt and freshly ground black pepper
1 liter light vegetable or chicken stock
1/2 cup whip cream optional... it gives a nice smooth finish, but it's not a must.
Cook the chopped onions to a transparent look in olive oil.
Add the carrot, celery, ginger and butternut squash. Cover and continue to cook for a further 5 minutes stirring occasionally to prevent too much browning.
Add the stock and/or water enough to cover all the vegetables. Bring to a boil and simmer for 20 minutes or until everything is smooshy tender.
Puree the soup in a blender or processor.
Add salt, pepper and a touch of cinnamon. Serve hot or cold.