Butternut Squash Soup

This recipe is easy and the spices make it a little more special. I make a big batch and take mason jars to work for lunches the following week. Makes a good snack before dinner when Jim comes home at his usual late time. 

About 4 cups cubed winter squash, peeled and seeded - 2 medium or 1 large
1 chopped sweet onion
1 t grated fresh ginger root. I use dried when I don't have fresh around
4 1/2 cups of chicken stock
6 T maple syrup (I usually omit this ingredient unless using pumpkin instead of butternut squash which is sweet enough on its for our tastes)
1 t black pepper
1/4 t each: ground nutmeg, cinnamon, cardamom
1/4 C heavy cream (optional, we don't miss it at all)
1 T minced, fresh chives (optional)

Steam or microwave squash and onion in a covered container. Puree in a blender using chicken stock as needed. Add all remaining ingredients to a soup pan except the chives. Heat through. Serve or refrigerate up to 3 days or freeze for 2 months. Reheat before serving. Garnish with chives or a swirl of heavy cream. Serves 6: 110 calories, 0 g fat, 0 mg cholesterol, 4 g protein, 27 g carbohydrates, 2 g fiber, 740 mg sodium