Spiced Winter Squash Bisque

• 2 teaspoons olive oil
• 12 cup onion, finely chopped
• 14 cup celery, chopped
• 1 tablespoon fresh ginger, minced
• 2 cups vegetables or 2 cups chicken stock
• 10 ounces cascadian farm organic winter squash, thawed
• 14 teaspoon cayenne pepper
• 14 teaspoon nutmeg
• salt

1. Heat oil in a medium sauce pan.
2. Saute onion, celery and ginger over medium heat for 2 minutes.
3. Add stock and bring to a boil.
4. Stir in squash thoroughly.
5. Simmer for 20 minutes until soup has thickened and vegetables are tender.
6. Add pepper, nutmeg and salt to taste.
7. If desired, soup can be enriched with 1/2 cup of milk or light cream.

olive oil, onion, celery, fresh ginger, vegetables, winter, cayenne pepper, nutmeg, salt

Taken from www.food.com/recipe/spiced-winter-squash-bisque-257274 (may not work)