Butternut Squash Soup. Ingredients: 15 ml olive oil. 1 onion. 1 butternut squash. 2 celery stalks. 2 garlic cloves. 1 potato. 2 ml pepper. 1, 5 L vegetable broth. 250 ml cooking cream. Directions: Heat oil in a large saucepan over medium heat and sauté onions for 4 minutes. Add squash, celery, garlic, potato, and pepper. Pour in vegetable broth and bring to a boil, then reduce heat to low. Simmer uncovered for 30 minutes. In a blender, puree mixture into a smooth soup. Return soup to the saucepan and add cream. Reheat over low heat before serving. Stir in 1 tbsp (15 mL) finely grated ginger and 1 tsp (5 mL) hot pepper flakes for a warm, spicy kick.