1/4 cup butter

2 pounds butternut squash, peeled, seeded, cut into 1-inch chunks

3/4 cup chopped onions

3/4 cup chopped celery

1/4 cup bourbon or apple juice

6 cups chicken broth

1-1/2 teaspoons vanilla extract

Heat butter in large saucepan until hot. Add vegetables and cook over medium heat, stirring occasionally for about 5 minutes. Add bourbon to pan; cook 30 seconds. Add chicken broth. Heat to boiling. Reduce heat and simmer, covered, until squash is tender, about 25 minutes. Remove from heat. Add vanilla. Puree mixture in blender or food processor, half at a time. Serve in individual bowls with a small dollop of Ginger Butter.

Ginger Butter:

1/4 cup butter, softened

1 tablespoon grated fresh ginger

1 tablespoon bourbon, optional

1 teaspoon maple syrup

1/2 teaspoon ground ginger

Heat 1 tablespoon of butter in small skillet over medium heat. Add grated ginger. Cook 30 seconds. Stir in bourbon, maple syrup and ground ginger. Cook and stir about 30 seconds longer. Remove from heat. Let cool several minutes. Combine remaining butter and ginger mixture in

Small bowl until smooth.

Soup yield: 8 servings of 1 cup each

Ginger Butter makes 1/4 cup or 1/2 tablespoon per serving

Nutritional Information per Serving

Calories: 180

Total Fat: 12 g

Total Carbohydrates: 7 g

Protein: 6 g

Calcium: 70 mg