Butternut Bevy

1 peeled and cubed squash
5 cups water or stock
4 chopped onions
4 T butter
1/3 cup white flour
3/4 cup cream
thyme to taste
1/2 t. ginger
1 T tamari
pepper

Combine squash and stock and cook for 25 minutes. Saute onions and thyme and add to squash. Puree until smooth and return to soup pot. In a fry pot, melt butter and add flour stirring 3 minutes. Add cream and wisk until blended. add to soup and simmer 25 minutes adding the rest of the ingredients.

You can tell this one is old - from an unknown source on our old website - as this one  is full of dairy, gluten, and fat. Beware - it's delicious!!