Butternut Squash Soup

This is another recipe that I found online and adapted to meet our liking.  Fairly easy and so very tasty on a cool fall evening!

Butternut Squash Soup
2 1/2 c butternut squash, mashed/pureed  (frozen squash, that has been thawed, can also be used but fresh-cooked squash is best.)

In medium saucepan:
1 white potato, peeled and cubed
1 ham hock
4 c water
3 vegetable bouillon cubes
Cook these ingredients for approximately 30 minutes.  Remove the ham hock.
Add the squash.  Mix well.

In a separate pan, saute' :
2 TBL butter
2 TBL olive oil
1 small onion, chopped
4 chunks peeled fresh ginger
Saute' until onion is transparent.  Remove the ginger chunks.

Add:
2 TBL cream cheese

Mix squash mixture, cooked onions, and cream cheese together in a blender until well-pureed.  (I have also used my immersion blender.)  Add milk or half and half  if needed to make the desired consistency for your liking.  Salt and pepper as desired.