Tomato Head's Butternut Squash Soup

• 12 cup oil
• 34 cup onion, chopped
• 4 cloves garlic, chopped
• 1 small butternut squash, peeled seeded and chopped (about 4 cups)
• 4 cups water
• 1 tablespoon ginger, grated
• 1 teaspoon salt
• 12 cup heavy cream

1. Heat oil in a medium pot over medium heat.
2. Add onions and saute until translucent, add garlic and squash and saute 1 minute.
3. Add water and ginger, increase heat to high and bring to a boil.
4. Reduce heat to low, simmer covered for 30 minutes or until squash is soft, remove from heat, add salt and heavy cream.
5. If using tradional blender allow soup to cool, blend and reheat before serving.
6. If using an immersion blender, blend soup and serve.

oil, onion, garlic, butternut squash, water, ginger, salt, heavy cream

Taken from www.food.com/recipe/tomato-heads-butternut-squash-soup-79035 (may not work)