Butternut squash soup

Back to the classics--everyone's favorite soup.

311_borscht (photo credit: Courtesy )
(photo credit: Courtesy )
2 medium-sized butternut squash, peeled and cut into large chunks

2 carrots, peeled and chopped
1 onion, chopped
2 teaspoons chopped fresh ginger
1 teaspoon minced garlic
¼ teaspoon red chili flakes
¼ teaspoon cinnamon
¼ teaspoon pepper
1/8 teaspoon nutmeg
3 quarts chicken stock, either real or the Imagine pareve boxes
1. Place all ingredients in a medium stockpot.
2. Bring to a boil, then reduce heat and simmer until vegetables are soft.
3. Allow to cool and purée with an immersion blender. Serve warm.